The nuttiness of the rice plays wonderfully with the savory sausage and slightly bitter radicchio in this autumn-inspired side dish. It also makes a fantastic stuffing for roasted acorn squash.
Rinse rice under cold water and drain. Place rinsed rice in a medium saucepan and add enough water to cover by _-inch. Bring to a boil, then reduce to a simmer. Cover tightly and cook 25-30 minutes. Check liquid halfway through cooking: If grains are starting to look dry, add a couple more tablespoons of water. The rice should be fluffy and all of the liquid should be absorbed.
While rice is cooking, heat olive oil in a large skillet over medium heat. Add mushrooms, shallots and garlic and sauté until the mushrooms start to brown and the shallots soften, about 4-5 minutes. Add sausage, thyme, fennel pollen and radicchio, continue to cook until sausage is cooked through. Add wine and cook for 3-5 minutes until liquid has reduced by half.
Remove from heat and toss with cooked rice and parsley. Season with salt and pepper to taste. Serve warm or at room temperature.