Red Radicchio and Prune Risotto with Creamed Goat Cheese

Ingredients:

• 400g Carnaroli rice
• 1 sausage
• 1 head of radicchio
• 6 prunes
• Beef stock
• 150 g fresh goat cheese
• Extra virgin olive oil

Directions:

In a casserole, cook the sausage in the oil and undo with a fork; toast the rice and begin to cook it with the stock. As you add the stock  a bit at a time, add the finely chopped radicchio and finely sliced prunes.

When the rice is done, remove from the stove and fold in the fresh goat cheese.