Risotto with Radicchio, Walnuts, and Gorgonzola

Clean and separate the leaves of the red radicchio, wash the leaves under running water and dry them well, then cut them into strips.

Chop the onion and sauté it in a saucepan with a tablespoon of extra virgin olive oil. As soon as it turns golden, toast the rice for one minute, then add the radicchio.

Pour in half a glass of dry white or red wine and let it evaporate over high heat. Separately, toast the coarsely chopped walnut kernels in a non-stick pan.

Proceed with cooking the risotto, adding one ladle of hot broth at a time, each time the previous one is absorbed by the rice.

It will take about 15 minutes; check if it is necessary to adjust the salt during cooking.

When cooking is complete, turn off the heat, stir the risotto with diced gorgonzola and grated parmesan, mixing until well combined, achieving the creamy consistency typical of risotto.

Garnish with the walnuts.