80g gorgonzola, chopped
Method
Put the vegetable stock on to heat.
Separate the leaves of the radicchio and wash them well, then drain and pat dry. Bunch together and cut into 5 mm wide strips.
In a deep frying pan or saucepan, sauté the onion in the extra virgin olive oil and butter until golden. Add the thyme and lemon zest and cook together with the onions.
Add the chopped radicchio and toss to coat, letting it cool down. You may need to add the extra butter so that there is enough to coat the rice. Add the rice and toss to coat then turn up the heat and deglaze with the verjuice. Allow it to evaporate for a moment on low. Season with sea salt.