Risotto and Radicchio Tulips
Ingredients
- 1 onion, diced
- 3 tablespoons olive oil
- 1/4 cup white wine
- 2 cups Arborio rice
- 4 cups chicken broth
- 3 tablespoons heavy cream
- 1/4 cup grated Parmigiano-Reggiano
- 4 ounces Gorgonzola cheese, crumbled
- 1 large head radicchio, 8 leaves separated (for tulip petals), remainder sliced into chiffonade
- 8 ounces bacon, diced, cooked crispy
- 4 scallions or chives, for stems
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