tagAlt.Dried Porcini Mushroom and Radicchio Risotto

Creamy Risotto with Sausage and Radicchio

A family-friendly, year-round recipe: creamy risotto with savory sausage and vibrant radicchio.
Add to favourites

    • ( Scored on 0 reviews )
tagAlt.Dried Porcini Mushroom and Radicchio Risotto

Few ingredients capture the soul of Italian cuisine like radicchio in risotto. Its robust bitterness, paired with savory Italian sausage, creates a harmony of flavors that’s both hearty and sophisticated. This version brings together the earthiness of the sausage and the vibrant color and bite of radicchio, making it a crowd-pleaser for adults and kids alike.

Historically, risotto originated in Northern Italy, particularly in the Veneto and Lombardy regions, where rice paddies thrive. The addition of radicchio—an ancient chicory cultivated for centuries—adds not only a striking hue but a nutritional boost rich in antioxidants. The sausage, often crafted from regional pork recipes, adds umami depth and a touch of indulgence.

Perfect for a cozy family dinner, this creamy risotto is simple enough for weeknights yet elegant for special occasions. Whether you’re looking for a comforting winter meal or a vibrant spring dish, this recipe fits any season.

Looking for a vegetarian twist? Try our irresistible Risotto with Smoked Scamorza, Lemon, and Fresh Basil. For another take on radicchio in risotto, don’t miss the Novara Gorgonzola and Radicchio Risotto.

For more mouthwatering Italian recipes, wine pairing tips, and kitchen secrets, sign up for the Mamablip newsletter below.

Ingredients

for 4 servings

Sausage and Radicchio Risotto Ingredients

  • Radicchio (Heads) 1.5 cup
  • Sausages 2
  • Carnaroli Rice (for Risotto) 300 grams
  • Onion 0.5
  • Extra-virgin olive oil as needed
  • Red wine 0.5 cup
  • Vegetable Broth as needed
  • Butter 1 table-spoon
  • Parmesan cheese (Grated) as needed

Try it with...

or show me more...

Preparation

for 4 servings

Step

1

Of 3

Begin with the Flavor Base

Carefully slice open the Italian sausage lengthwise to remove the casing. Using your hands or a fork, break the sausage into small, bite-sized crumbles and set aside.

Clean the radicchio thoroughly, patting dry, then slice it finely into thin ribbons. Prepare a pot of vegetable broth and bring it to high heat, just below boiling—this will be used to gradually cook the rice.

Finely chop the shallot. Warm a generous drizzle of extra virgin olive oil in a wide sauté pan over medium heat. Add the shallot, cooking gently until translucent but not browned, to preserve its delicate flavor.

Stir in the crumbled sausage, allowing it to brown evenly. Toss in most of the sliced radicchio (reserve some for garnish), stirring to blend the flavors and begin wilting the leaves.

Step

2

Of 3

Toast and Simmer the Risotto

Pour the uncooked risotto rice (such as Arborio or Carnaroli) into the pan, stirring to coat every grain with the flavorful sausage and radicchio mixture. Cook briefly, toasting the rice for about 2 minutes until it emits a subtle nutty aroma.

Deglaze the pan with a splash of dry white wine. Let the alcohol evaporate, stirring gently. Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Allow each addition to absorb before adding the next.

This gradual process should take 18–20 minutes. Taste occasionally to ensure the rice reaches an ideal al dente texture—tender yet with a slight core.

Step

3

Of 3

Enrich and Serve the Risotto

Once the risotto achieves a creamy texture and the rice is perfectly cooked, remove from heat. Stir in a knob of butter, a splash of milk, and a sprinkle of finely chopped fresh rosemary to infuse aromatic depth.

Optionally, fold in freshly grated Parmigiano Reggiano or serve it on the side for diners to add as desired. Allow the risotto to rest for a couple of minutes, gently stirring from bottom to top to ensure even creaminess.

Plate the risotto hot, garnished with the reserved radicchio and a touch more rosemary. Enjoy immediately for the best flavor and texture.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

You may like

tagAlt.Spinach Flan Latte Portoghese

Baked Spinach Flan Delight

15 minutes 7 ingredients 200 kCal

Beginner
tagAlt.Pizza with Grilled Eggplant

Homemade Pizza with Tomato Sauce and Grilled Eggplant

60 minutes 2 ingredients 730 kCal

Intermediate
tagAlt.Classic Panna Cotta

Panna Cotta – Authentic Italian Cream Dessert Method

15 minutes 4 ingredients 350 kCal

Beginner

Reviews

all.sign in to leave a review
About us

A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.