(Risotto with Radicchio and Gorgonzola)  
2 tablespoons extra virgin olive oil
1 bunch chopped green onions (white and pale green part only)
 Heat the oil in a large casserole (about 4-5 quarts).
 Add the onions and cook until they are transparent.
6-8 ounces radicchio Treviso, rinsed and dried on paper towel
salt and freshly ground white pepper
 Add the radicchio and season with salt and pepper.
 Cook over medium-high heat for 2-3 minutes.
 Remove from the pan and set aside.
6-8 cups chicken or vegetable stock
 Place the stock in a saucepan and bring it to a simmer.
2 cups Italian rice (such as Arborio or Carnaroli Chef or Vialone Nano)
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons chopped fresh flat-leaf (Italian) parsley leaves
2 garlic cloves, crushed and chopped
1 cup white wine
 Melt the butter with the oil into a casserole, then add the garlic, parsley and rice.
 Stir with a wooden spoon for 1-2 minutes, until the rice is well coated with oil-butter.
 Add the wine, stir and reduce it.
 Add 1 cup of stock at a time (1/2 cup toward the end of the cooking).
 Stir until it is absorbed.
 Continue adding the stock (for about 18 minutes) and stir-reduce it until the rice is tender.
6 ounces creamy Gorgonzola cheese (such as Cademartori
       or other creamy Blue such as Saga or Blue Castello)
1 cup grated Parmesan cheese
6 radicchio leaves, washed and pat dry
 Add the Gorgonzola cheese and 1/3 cup of the grated Parmesan cheese.
 Stir until they are melted.
 Transfer the risotto into a serving shallow dish or an individual shallow bowl.
 Top the risotto with the remaining Parmesan cheese and garnish with the radicchio leaves.
Serves 6