Heat the extra virgin olive oil in saucepan; add the onion and cook until are golden brown color, add the sausage (scrambled) and cook for 2- minutes, add the chopped radicchio di Treviso, cook for 3 minutes and add generously the red wine. Reduce the wine for 3 more minutes and add the rice. Toast the rice and then start adding the stock, generously in the beginning less amount in the end, Carnaroli rice should be cooked in 18 minutes. When rice is ready, remove from the fire, add butter and grated Parmigiano Reggiano, keep it liquid, let rest for 1 2 minutes and serve in flat plate.

Heat the butter and melt in the saucepan, add the flour and cook for 3 minutes and give light brown color. Add the milk and keep hitting, boil 3 minutes after the mixture start the boiling point. Add the cheeses and keep mixing fast, remove from the hit and keep mixing until cheeses are melted and the sauce is smooth. Plating, we place the risotto on the center of the plate, dress with the gorgonzola fondue all around the plate, garnish with some chopped chives and a wedge of grilled Radicchio. Enjoy with a glass of Nobile di Montepulciano or why not Brunello di Montalcino.