Yes, another risotto! And expect many more if you stick around me! :-) I'm a "northerner", as I often say, and risotto up there is probably more common than pasta itself! Endless possibilities. This is one that combines two loves of mine: risotto (of course) and radicchio!
Unfortunately here in the US I can't seem to be able to find my beloved "Radicchio di Treviso". This is regular radicchio from the produce department my grocery store. It will do anyway
Browning the sausage with a little shallot. That's how you start this rustic and delicious dish.
Add the shredded radicchio and let everything sweat in a little white wine. In this case you can also use a nice robust red, if you don't mind a sort of purple color risotto. After this is just a patience game: cook the rice with the help of a good broth (chicken or beef), added one ladle after another, waiting for each one to be absorbed before adding the next one. It'll take about 20 minutes altogether.
The absolute necessary final touch: the "mantecatura"! Away from the stove, a piece of cold butter and freshly grated parmigiano reggiano. Stir vigorously, cover and let rest for a couple minutes before serving
A little shredded radicchio on top for color, maybe some extra Parmigiano, if you like it, a bit of black pepper. That's it! Don't forget a glass of good red wine with this. Who's afraid of the big bad winter anymore? ;-)
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