Fry the shallots and garlic with the thinly sliced salsiccia in a little butter in a large saucepan. Add the rice and sweat until translucent, then deglaze with the white wine. Let it boil down a little, then add the stock ladle by ladle, each time the previous ladle has overcooked.
In the meantime, clean the radicchio, wash, spin dry and cut into fine strips. When the risotto has reached the desired creamy consistency, mix in the radicchio, herbs, the remaining butter and the parmesan and enjoy.