La cucina trevigiana

The city of Treviso and the surrounding area are certainly the area of Italy with the highest concentration of good restaurants. All of the meat and fish dishes, risotti and even the fruits are accompanied by the delicate and sought after radicchio. Another specialty is risotto al tajo, flavored with shrimp and eel. Treviso is also famous for a particular type of luganega (sausage) that is filled and tied in such a way as to make four sections.

RISOTTO CON RADICCHIO ROSSO (Risotto with red chicory)

Ingredients: serves 4
• 300 grams rice
• 400 grams radicchio rosso
• 150 grams sausage broken into pieces
• 80 grams butter
• 1 clove garlic
• ¼ - ½ cup white wine
• 1 bullion cube
• grated Parmesan cheese

Preparation: Separate, wash, dry, and cut the radicchio leaves into strips. In 40 gr. of butter, sauté garlic with sausage; after a few minutes of cooking time, add the radicchio. Allow radicchio to absorb the flavors for a few instants over a high flame, then add wine. As soon as the wine evaporates, cover and continue cooking for 15 minutes more over very low flame. Now add rice and mix in well, allowing it to absorb flavors; then add boiling broth, a little at a time, until the rice is cooked "al dente". Remove casserole from heat and add 40 gr. of butter and abundant Parmesan cheese. Carefully mix, then in a serving dish arrange risotto on a bed of tender raw radicchio leaves.