Risotto with Sausage and Radicchio

Make a cut in the middle of the sausage, and remove the outer skin. Using a fork or your fingers, crumble the sausage  and set aside. Wash and dry the radicchio heads. Thinly slice the lettuce, and set aside. In a medium sauce pot, heat  the vegetable broth until very hot (but not boiling). 

Peel, and finely mince the shallot. Heat a bit of olive oil in a medium sauté pan over medium heat. Add the minced  shallots, and carefully cook without allowing to change color to golden brown. Add the crumbled sausage, and allow to  brown nicely and evenly. Stir frequently with a fork. Add sliced radicchio (reserving a portion for garnishing the dish  upon serving), and stir. 

Add uncooked rice grains, stir well to coat with radicchio and sausage pan sauces. Allow to toast slightly, about 2  minutes worth of cooking time, add wine and allow to evaporate. Allow to rice to cook, adding a ladleful of broth each  time the liquid is absorbed by the rice kernels.

This process should take between 18-20 minutes cooking time. Upon the  completion of the cooking time, taste to be sure rice is at the desired consistency (cooked, but not too soft). 

Add butter,  milk and finely diced rosemary leaves. You can also add the grated cheese or serve on the side to allow for use as  desired.  

Allow to sit for a few minutes, and stir to combine the rice and the sauce well. Go from the bottom to the top as you stir.  Serve hot with a few sprinkles of fresh radicchio and rosemary on top.