Risotto and Radicchio Tulips

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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