Gorgonzola and Radicchio Risotto

1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer covered, over low heat.

2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes. 3. Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer. While rice is cooking, cut 1 small head radicchio into shreds. Heat 1 tbsp. olive oil in large skillet over medium heat and add radicchio and 1/4 tsp salt. Cook, stirring occasionally, until wilted and tender, 2 to 4 minutes.

4. Take 1/3 lb. gorgonzola dolce (or other mild, creamy blue cheese), and brake into pieces, stir gorgonzola and wilted radicchio into risotto along with other flavorings.