Farrotto with radicchio and sausage

Directions

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.

Notes

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).