Gently sauté the chopped shallot in 2 tablespoons of extra virgin olive oil over low heat. Add the finely chopped radicchio and let it wilt for a few minutes. Toast the dry rice, add it to the mixture, and deglaze with the red wine, allowing the alcohol to evaporate completely.

Cook the risotto, adding the hot vegetable broth a little at a time and stirring occasionally. Meanwhile, prepare the red wine reduction by letting it simmer slowly until it reaches a velvety consistency.

Once cooked, remove from heat and stir in 2 tablespoons of extra virgin olive oil and grated Parmigiano Reggiano PDO until creamy. Divide the risotto among plates and top with cubes of Gorgonzola, drizzles of red wine reduction, dried black olive powder, ground black pepper, and a drizzle of extra virgin olive oil. Garnish with sprouts or edible flowers.