Finalist Damiano Carrara's dish, Risotto with Radicchio and Gorgonzola, for the Mentor Challenge, Edible Art, as seen on Food Network Star, Season 12.
Recipe courtesy of Damiano Carrara

Risotto and Radicchio Tulips

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  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings



  1. In a large nonstick pan, saute the onions in the olive oil. When golden, deglaze with the wine. Add the rice and toast it for a few minutes. Add the chicken broth and continue cooking until al dente.
  2. Stir in the cream, Parmesan, Gorgonzola and radicchio chiffonade.
  3. To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a "tulip."