Ingredients (x3)

  • 200 g Carnaroli rice Riso Scotti
  • 250 g Blumenau sausage
  • 50 g pinhão
  • 1/2 onion, finely chopped
  • 60 ml white wine
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 20 g butter
  • 50 g Taleggio or cheese of your choice
  • 20 g Parmigiano Reggiano
  • 100 g red radicchio

Preparation

Cook the sausage in a non-stick pan until browned. Add the onion and let it become translucent. Add the rice, cook for 1–2 minutes, and then pour in the white wine. When the alcohol has evaporated, add the hot water, one ladle at a time, stirring constantly. When the rice is almost cooked, incorporate the pinhão and the chopped radicchio. Cook for another 2–3 minutes, adjust salt and pepper. Remove from the heat and add the butter, Taleggio, and Parmigiano. Stir until the cheese is completely melted and serve immediately.