The risotto with radicchio and sausage in red wine is a delicious first course, very easy to prepare and with a great match of flavors: the pronounced taste of the sausage and the more delicate, slightly bitter radicchio go together perfectly.
I used Carnaroli rice but Arborio rice works well too.
If you like risottos you can definitely try:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2Servings
Cooking methods: Stovetop
Cuisine: Italian

Ingredients for risotto with radicchio and sausage

1 radicchio
1 cup Carnaroli rice
1 shallot
2 sausages
2 tbsp Grana Padano DOP
to taste black pepper
Half glass red wine
4 1/4 cups water
1 vegetable bouillon cube

Tools

Small saucepan
Pot
Wooden spoon

Preparation of risotto with radicchio and sausage in red wine

To prepare the risotto with radicchio and sausage, first take 2 sausages of about 100 grams (approximately 3.5 oz) each and remove the casing. Crumble them with your hands into a nonstick pan and let them brown for a couple of minutes without adding any fat, since the sausage will release its own fat.
Meanwhile, heat a small saucepan with 4 1/4 cups of water and add 1 vegetable bouillon cube. Clean and wash a head of radicchio and cut it into thin strips.
In a deep skillet, sweat 1 thinly sliced shallot in extra-virgin olive oil, then add the radicchio. Cook together for a couple of minutes, then add the rice and toast it until it becomes slightly golden.
Turn up the heat and add half a glass of red wine, let it evaporate, then begin adding the broth. Add more broth whenever the rice appears to be drying out. Let everything cook for about 15–18 minutes.
When there is one minute left of cooking, add the browned sausage. Turn off the heat and cream the risotto with 2 tablespoons of Grana Padano or Parmesan and a sprinkle of black pepper. The risotto with radicchio and sausage is ready. Serve it hot.