Risotto - Cauliflower and gorgonzola cream, radicchio and sausage

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the shallot.

Step 2

Clean the cauliflower and slice it it small pieces.

Step 3

Pour some olive oil into a pan and when is warm add the shallot, the cauliflower, the heavy cream and a spoon or two of water, just enough to almost cover the vegetables. Add a bit of salt and pepper too and then mix and cook for about 10 minutes.

Step 4

Put the sauce back into the pan and decrease the heat. Add the gorgonzola cheese and some grated parmesan, stir and let it melt. Keep the heat low and then start preparing the risotto.

Step 5

Prepare the vegetable stock and keep it hot.

Step 6

Clean the radicchio and mince it.

Step 7

Mince the onions until they are quite small, so they can melt while cooking.

Step 8

Mince the Italian sausage.

Step 9

Take a pan and warm up a couple of spoon of olive oil. Roast then the sausage until is crunchy.

Step 10

Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and 3/4 of the radicchio and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 11

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 12

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. Add the cauliflower and gorgonzola cheese to the risotto and 3/4 of the sausage when you are about half way through the cooking time.

Step 13

When the rice is ready, switch of your stove, ad a bit of grated parmesan and stir for a couple of minutes. When the risotto is in the plate, add the left part of sausage and radicchio.