►Melt 1 tablespoon butter in a stockpot over medium heat. Add radicchio to pan with butter. When radicchio begins to wilt, add half the wine and cook until wine has reduced by two-thirds. Season with salt and pepper and set aside.
►Melt 2 tablespoons butter in the same stockpot. Add shallots and cook until translucent, about 4 to 5 minutes. Add Carnaroli rice and toast for 1 to 2 minutes or until very light brown, stirring continuously. Add remaining wine and cook until it has almost fully evaporated, about 3 to 5 minutes.
►Bring vegetable stock to a boil in a separate pot. Reduce heat to low and maintain a simmer.
►Add ¼ cup vegetable stock to stockpot, stirring risotto often and making sure it doesn’t stick. Once stock has been absorbed, add another ¼ cup. Continue adding stock in ¼-cup increments until rice is al dente (about 15 minutes), stirring often.
►Add radicchio and another ¼ cup of stock, if needed. Stir and remove risotto from heat. Rest risotto 1 minute.
►Add remaining butter and stir vigorously. Once butter is melted and incorporated, add grated Parmigiano and season with salt and pepper to taste. Top with Gorgonzola and serve.