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+ servings
A portion of risotto in a dark purple bowl.

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 611kcal
Author Eva | Electric Blue Food


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


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.


Calories: 611kcal | Carbohydrates: 67g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1624mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 997IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 4mg