Farrotto with radicchio and sausage

Difficulty: easy

Preparation time: 8 minutes

Cooking time: 25 minutes

Category: First course

A winter first course based on spelt with radiccchio and sausage.

Farrotto with radicchio and sausage is a really savory winter first course, based on spelt, cooked as you would cook risotto.

Although spelt is very often used to prepare soups or salads, it can also be cooked as a risotto, toasting and then cooking it in a frypan, adding some vegetable broth from time to time. You’ll get a rich and savory first course!

This is an easy and quick recipe, especially if you use pearled spelt, which doesn’t need to soak before cooking.


Use Risolì Paella saucepan “Professional” to prepare this meal: a range of highly functional and innovative professional tools designed to meet the demanding requirements of worldwide professional Chefs. Made of die cast aluminium. The 6 mm thick crushproof bottom and the professional non-stick coating ECO3 allow a fat-free cooking.


  • 180 g pearled spelt
  • 100 g cleaned long radicchio (net weight in total)
  • 1 pork sausage
  • 4 tablespoons extra-virgin olive oil
  • onion q.s.
  • 1,5 glass red wine
  • salt q.s.
  • black pepper q.s.
  • vegetable broth q.s.
  • 2-3 tablespoons grated Grana Padano


  1. Carefully wash the spelt and e let it drain in a colander.
  2. Clean radicchio by cutting the stem and removing the external leaves. Wash carefully the leaves and dry. Remove the central white part with a knife. Cut the red part of the leaves lengthways and keep aside.
  3. Peel the sausage and chop it into pieces.
  4. Heat 3 tablespoons of olive oil in a pan and sweat some finely sliced onion.
  5. Add the sausage and cook for 2-3-minutes until golden. Then add the radicchio and quickly sweat it.
  6. Add the spelt and toast it on a lively flame, then simmer with red wine.
  7. Once the alcohol evaporated, start cooking the spelt with the boiling vegetable broth, ladling it and stirring frequently (just as if you were making risotto), until the spelt is cooked.
  8. Turn off and season with salt and pepper, stir in a tablespoon of olive oil and 2-3 tablespoons of grated Grana Padano.

Make sure you use “pearled” spelt, as it doesn’t need to soak before cooking. Cooking times are indicative only and may vary. Check the cooking time on the pack (do not forget that cooking spelt as you would cook risotto takes longer than usual).

  • Professional cast paella low casserole 89,00 109,00 

    The die-cast aluminum Paellera with heat-insulating stainless steel handles is a cooking tool from the “Professionale” line available in different sizes: Ø 28 – 32 – 36 cm. 6 mm thick.

    Diameter Capacity in liters Height
    Ø 28 1,80 l 5 cm
    Ø 32 2,80 l 5 cm
    Ø 36 3,80 l 5 cm

    Product made totally in Italy with Italian materials

Close My Cart
Close Recently Viewed