Radicchio Gorgonzola Risotto

Start by heating the vegetable stock in a saucepan over high heat until it reaches boiling point; then decrease the heat to a low simmer and maintain this temperature.

Heat 2 tablespoons of olive oil in a large stockpot over medium heat; cook and stir the sliced carrot, chopped celery, and diced onion until the onion becomes translucent, taking around 2 minutes. Add an additional 2 tablespoons of olive oil and stir in the rice; cook and stir until the rice is evenly coated with oil and warm, typically within 1 to 2 minutes.

Pour in the red wine and stir until the rice is well-coated with the wine, allowing it to be fully absorbed within 2 to 3 minutes.

Gradually add a ladleful of warm vegetable stock into the rice mixture, stirring continuously until the stock is fully absorbed; repeat this process 1 ladleful at a time, stirring after each addition until the liquid is fully absorbed and the risotto can be easily broken when chewed, taking around 10 to 15 minutes.

Stir the chopped radicchio, crumbled Gorgonzola cheese, and chopped walnuts into the risotto until the cheese is completely melted; then add more stock and cook until the risotto reaches a tender yet firm texture, typically taking about 5 minutes more.

Remove the stockpot from heat and cover it for a minute before serving.

Spoon the cooked risotto onto plates and top with a drizzle of balsamic glaze and shaved Parmigiano-Reggiano.