Made by the renowned chef, Walter Redaelli of the Redaelli Restaurant in Multepuciano, this risotto recipe combines bursting flavours complemented by the Rosso Reserva by ICARIO.
100g carnaroli rice
80g red wine – Rosso di Multepulciano
40g Cinta Senese sausage
Extra virgin olive oil
Salt & pepper
In a saucepan, reduce the red wine mixed with the shallot, then drain and add the potato starch. Cook the sausage in a pan blended with some red. Meanwhile prepare the rice, toast in a pot in a teaspoon of olive oil, add some water and then the radicchio; cook for about 15 minutes, then add salt and pepper. Cream with butter and parmesan, put the rice on a plate and pour the red wine reduction on top.