Risotto With Sausage And Radicchio

Risotto with sausage and radicchio is a delicious risotto recipe that features two quintessentially Italian ingredients: radicchio and salsiccia, fresh sausage. Creamy in texture and very tasty, this is the ultimate radicchio risotto recipe for meat eaters. The combination of radicchio and salsiccia truly delivers a unique flavour.

Adding salsiccia to a recipe is the best shortcut to lots of flavour with minimum effort. What makes Italian sausage so flavourful is its composition. Sausage meat features leaner parts of the pork, like the shoulder, and fatter and flavourful parts like the belly. The meat is ground and mixed with herbs and spices – the most common flavouring is fennel, but there’s usually more herbs involved, like rosemary and thyme.

A portion of risotto in a dark purple bowl.

Sausage risotto takes all the deliciousness from the sausage, plus more. The base is obviously onion and butter, and the other players are crisp white wine and bitter radicchio. Finish it off with more butter and parmesan. Sounds nice? Let’s get cooking!

Vegetarian? No problem! Try my Radicchio Risotto with Walnuts and Red Wine.

The ingredients

For detailed quantities, please refer to the recipe card at the bottom of this post.

The ingredients needed for the recipe.

Please notice that Italian sausage is raw. If you can’t find it labeled “salsiccia” or “Italian” aim for a type of sausage that is raw. Ready-to-eat cooked/smoked sausages sold as cold cuts will not yield the same results.

How to make risotto with sausage & radicchio

  • In a saucepan bring the stock to a boil, then lower the heat and keep it on low throughout the process in order to be adding it warm.
  • Mince the shallot and set aside. Halve the radicchio lengthways, place it with the cut facing down, and slice into 1 cm strips. Push the sausage meat out of its casing and gently crumble it.

Recipe mise en place.

  • Set a heavy duty skillet (or Dutch oven) on medium heat and melt half of the butter. Add the shallot to the butter and cook on medium heat for a couple of minutes, until soft. Next add the crumbled sausage and cook for 10 minutes, stirring often.
  • Add the rice and toast stirring continuously until it becomes slightly translucent, another couple of minutes. Pour in the wine, stir constantly until it evaporates, then stir in the radicchio.
  • Add the stock in batches, always adding just enough to cover the rice. Simmer on medium heat stirring from time to time to prevent it from sticking to the bottom of the skillet. Only add more stock when the previous batch has been absorbed. Proceed until all of the broth has been added or until the rice is cooked through. It should take up to 20 minutes.
  • After the last addition, just before all of the broth has ben absorbed and the texture is still soupy, remove from the heat. Fold in the remaining butter and grated cheese.

Sausage risotto recipe tips

You may not have to add all of the broth, it really depends on the type of rice you’re using. There are various rices suitable for risotto and they may have a longer or shorter cooking time. The most common ones are Arborio and Carnaroli; in this recipe I’m using one called Vialone Nano. Taste the rice when you have about one batch of stock left to be added in. If the rice feels cooked through to the bite you may not have to add the last batch.
Taste-test before adding any salt. If using a flavourful broth you may not need to add any salt at all. But even if your stock is rather blunt, remember that the last step is the addition of parmesan, a very salty cheese. My tip is to add salt only at the very end if necessary. In most cases, I end up not using any salt at all.
Closeup of sausage risotto in a skillet.

More recipes!

If you love radicchio, you may want to give these other recipes a try:
And if you’re looking for more risotto inspiration, here are some suggestions:
A portion of risotto in a dark purple bowl.
Did you make this recipe? Please leave a comment below. I always appreciate hearing from you! If you’re planning to make this sausage risotto at a later time you can pin the recipe to Pinterest.

Sausage Risotto with Radicchio

Flavourful risotto recipe where Italian sausage "salsiccia" meets Italian chickory radicchio for a delicious main dish.

Course Main Course, Side Dish
Cuisine Italian
Keyword risotto with radicchio, risotto with salsiccia, sausage risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 611 kcal
Author Eva | Electric Blue Food

Ingredients

  • 300 g rice for risotto
  • 200 g salsiccia Italian sausage
  • 250 g radicchio 1 small or half a large one
  • 100 ml white wine
  • 1 L vegetable stock
  • 1 shallot
  • 50 g butter
  • 50 g parmesan grated
  • salt to taste if needed

Instructions

  1. Bring the stock to a boil, then lower to minimum heat and keep it so throughout the recipe in order to be adding it warm.

  2. Mince the shallot and set aside. Halve the radicchio lengthways, place it with the cut facing down, and slice into 1 cm strips. Push the sausage meat out of the casing and gently crumble it.

  3. Set a heavy duty skillet (or Dutch oven) on medium heat and melt half of the butter. Add the shallot to the butter and cook on medium heat for a couple of minutes, until soft. Add the crumbled sausage and cook for 10 minutes, stirring often.

  4. Add the rice and toast stirring continuously until it becomes slightly translucent, another couple of minutes. Pour in the wine and stir constantly until it evaporates, then stir in the radicchio.

  5. Add the stock in batches, always adding just enough to cover the rice. Simmer on medium heat stirring from time to time to prevent it from sticking to the bottom of the skillet. Only add more stock when the previous batch has been absorbed. Proceed until all of the broth has been added or until the rice is cooked through. It should take up to 20 minutes.

  6. After the last addition, just before all of the broth has ben absorbed and the texture is still soupy, remove from the heat. Fold in the remaining butter and grated cheese.

Recipe Notes

This recipe yields 3 large portions to enjoy as a main course, as it is customary in Italy; or 4-5 portions if serving this risotto as a side dish along with other food.

Please notice that the nutritional information provided are made by an online calculator and meant as a guideline only.

Nutrition Facts
Sausage Risotto with Radicchio
Amount Per Serving
Calories 611 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 71mg24%
Sodium 1624mg71%
Potassium 423mg12%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 3g3%
Protein 18g36%
Vitamin A 997IU20%
Vitamin C 6mg7%
Calcium 174mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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