Dice the shallots, then sweat in some oil.
Add the risotto rice and roast for 2 minutes, then add red wine. White wine lovers may add white wine.
Boil down the rice, then add half of the broth.
Boil down the rice once again, then add the rest of the broth. Stir the rice until it has a creamy consistency.
While stirring add radicchio, butter, walnuts, bacon and at the end gorgonzola.