Farrotto with radicchio and sausage

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

       
Difficulty
easy
Preparation time
8 minutes
Cooking time
25 minutes
Category
First course

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.

RISOLÌ® PAELLA SAUCEPAN “PROFESSIONAL”

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.

Ingredients for 2 people

  • 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

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).