Continuing our Sicilan food exploration, we bought in Castelvetrano some beautiful round radichio and decided to use it for a risotto. Cooking 6 hands now with the TPS and their mother, this recipe is really simple and delicious, always taking advantage of the quality of the ingredients. So, for that recipe for 8 people we used 2 onions, 1 round radichio, 6 cup of riso for risotto, 1 Italian sausage (chicken and parsley sausage), a good amount of olive oil, salt, pepper and some freshly gratted Parmegiano for those who like.
