Heat the chicken stock to a simmer and check for seasoning.

In a large saucepan sauté the onion with 2 tablespoons of JOSEPH Extra Virgin Olive Oil until the onion softens (about one minute). Add the sausage and cook until the meat colours, 3 or 4 minutes. Add the rice and stir for 2 minutes until coated.

Start adding the broth ladle by ladle allowing each ladleful to be absorbed by the rice before adding the next, gently stirring all the time. 

After about 7 or 8 minutes add the radicchio and continue cooking until the rice is cooked but al dente. 

Take off the heat and stir in 3/4 of the parmesan and 2 tablespoons of the olive oil. 

Serve with extra parmesan on top.