Radicchio and Gorgonzola Risotto

Instructions

1. Prepare the radicchio
   Remove any damaged outer leaves from the radicchio. Quarter it, cut out the core, and thinly slice the leaves. Soak in cold water for 10 minutes to reduce bitterness, then drain well and pat dry.
2. Sauté the aromatics
   In a large, heavy-bottomed pan, heat 2 tablespoons of butter and the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat each grain with the oil and butter mixture. Toast the rice, stirring constantly, for 2-3 minutes until the edges become translucent while the centers remain white.
4. Add wine and begin adding stock
   Pour in the white wine and stir until it's fully absorbed. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.
5. Cook the radicchio
   When you're halfway through the stock, add the sliced radicchio to the risotto. Continue adding stock and stirring until the rice is al dente - tender but with a slight bite in the center.
6. Add the cheeses
   Once the rice is cooked, remove from heat. Add the crumbled Gorgonzola, the remaining tablespoon of butter, and the grated Parmigiano-Reggiano. Stir vigorously until the cheese has melted and the risotto becomes creamy.
7. Final seasoning
   Stir in the fresh thyme leaves and season with salt and pepper to taste. Remember that Gorgonzola is already salty, so adjust accordingly.