Italian Risotto with Arugula, Radicchio and Gorgonzola

2 1/4 cups chicken stock or broth; or vegetable broth
2 tablespoons unsalted butter
1 small onion, minced
1 cup arborio rice
1/4 cup dry white wine
2 small bunches arugula, about 4 cups packed, finely chopped
1/2 head radicchio, finely chopped
1 tablespoon fresh basil, finely chopped
3 ounces Gorgonzola cheese, crumbled
Salt, freshly ground pepper to taste
Grated imported Parmesan cheese for serving
1. Heat stock in small saucepan to a simmer; keep it at a simmer. Melt
butter in a large saucepan over medium-high heat. Add onion and cook until
it begins to soften, 3 minutes. Add rice, stirring so all the grains are
coated with butter. Add wine; cook until almost all of it evaporates.
Reduce heat to medium-low.
2. Add about 3/4 cup of the stock. Cook, stirring often, until most of
stock has been absorbed. Add an additional 3/4 cup stock; cook, stirring,
until it is almost absorbed. Add 1/2 cup of the stock and continue cooking
until rice is tender but firm and is creamy but not wet. Add remaining 1/4
cup stock as necessary. Total cooking time will be about 25 minutes.
3. Add arugula, radicchio, basil and gorgonzola. Cook gently just until
cheese is creamy. Remove from heat; add salt and pepper to taste. Serve at
once with a sprinkling of Parmesan cheese.