Radicchio, walnut and gorgonzola risotto

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

Finely chop the onion and soften it in a saucepan with a tablespoon of extra virgin olive oil. As soon as it is golden, toast the rice for a minute, then add the radicchio.

Deglaze with half a glass of dry white or red wine and let it evaporate over high heat. Separately, in a non-stick pan, toast the walnut kernels roughly broken into pieces.

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

It will take about 15 minutes; check whether salt needs to be adjusted during cooking.

Once cooked, turn off the heat and cream the risotto with the gorgonzola cut into cubes and the grated Parmesan, stirring until it is well combined, obtaining the typical creamy risotto texture.

Garnish with the walnuts.