Wash and dry the radicchio leaves well, then chop them finely. In a pan add the two tablespoons of extra virgin olive oil and the finely chopped onion. Let everything wilt for about 10 minutes.

At this point add the sausage without casing and crumbled, cook for a couple of minutes and finally add the radicchio. Let it wilt over low heat.

When the radicchio is well wilted add the rice and toast it for a few minutes. Pour in the white wine and when the liquid has completely evaporated add a ladle of vegetable broth.

Add the broth from time to time until the rice is completely cooked. Season with salt (and pepper to taste), and at the end of cooking stir in the diced spicy Provolone Valpadana DOP.

Let the radicchio and sausage risotto rest for 1 minute and plate.