Radicchio Risotto

Preparation:

Preparation: Peel and wash the radicchio then cut it into strips. Peel and finely slice the onion and sauté it in a saucepan with the oil. Add the crumbled sausage and radicchio, let it brown for a few minutes, then add the rice and toast it for 1-2 minutes. At this point, add a ladleful of boiling broth and when it is absorbed, add more and so on until the cooking is complete. When the rice is still al dente and not too dry, turn off the heat, add the butter and Parmesan and stir everything in, stirring until the butter and cheese are completely melted. Serve immediately garnished with a few radicchio leaves.