Risotto with Radicchio, Sausage and Gorgonzola

Method

1. Wash the radicchio, remove the core, and cut into strips.
2. Finely chop the shallots.
3. Remove the casing from the sausages and crumble the meat.
4. In a cold saucepan, add the crumbled sausage and cook over medium heat until browned and crispy. Remove and set aside.
5. In the same pan, add butter and olive oil. Add the shallots and cook until softened and golden.
6. Add the radicchio strips and sauté for 2-3 minutes until slightly wilted. Season with salt and pepper.
7. Add the rice and toast for 2 minutes, stirring constantly.
8. Pour in the prosecco and let the alcohol evaporate completely.
9. Begin adding hot vegetable broth one ladle at a time, stirring frequently. Cook for 13-14 minutes until the rice is al dente.
10. While the rice cooks, toast the walnuts in a dry pan or oven until fragrant. Chop roughly.
11. When the rice is nearly done, stir in most of the reserved sausage (keep some for garnish).
12. Remove the pan from heat. Add the gorgonzola cheese, a knob of salted butter, and a small amount of Parmigiano Reggiano. Stir vigorously to create a creamy emulsion (mantecare).
13. Plate the risotto. Top with the remaining crispy sausage, chopped walnuts, and a few strips of raw radicchio.