Radicchio is the perfect foil to fatty meats in particular. Radicchio salad with a selection of salumi is always nice. Cooking radicchio takes some of the bite out of the bitterness. We often grill wedges of radicchio to serve with grilled sausages. When I make radicchio risotto, I often add some crumbled sausage and even my children will eat it. The creaminess of the risotto is balanced by the slight bitterness and crunch of the radicchio. Add more sophisticated toppings of toasted hazelnuts and gorgonzola to create a more elaborate dish. I will often stir in some cooked crumbled sausage if cooking for children. Otherwise, this dish is also amazing served topped with 20 chopped, toasted hazelnuts or walnuts with 60 grams crumbled gorgonzola or goat cheese.