Veneto Style Radicchio Risotto With Walnuts and Blue Cheese Recipe

Ingredients

• 2 cups risotto rice (14 ounces; 400g), such as carnaroli
• 4 cups (945ml) homemade chicken or vegetable stock, or low-sodium store-bought broth (see note)
• 5 tablespoons unsalted butter or extra-virgin olive oil (75g; 75ml), divided (see note)
• 2 large shallots (about 5 ounces; 140g total), minced
• 1 cup (235ml) dry red or white wine
• 1 cup walnut halves (3 ounces; 85g), crushed by hand
• 1 teaspoon minced fresh thyme leaves
• Kosher salt
• 1 (7-ounce; 200g) head radicchio, quartered, cored, and thinly sliced
• Freshly ground black or white pepper
• 1 1/2 ounces (40g) freshly grated Parmigiano-Reggiano cheese, plus more for garnish (see note)
• Crumbled sharp but creamy blue cheese, such as Gorgonzola, for garnish (see note)

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