Caramelized Endive, Blue Cheese And Walnut Risotto

Cut each Belgian endive into quarters; remove cores and discard. Heat oil in a large frying pan over medium-high heat. Sear endives on all sides until light brown. Sprinkle endives with sugar and ground nutmeg. Cook for 3 to 5 minutes, or until golden and caramelized. Decrease the heat to medium-low, add stock and cover the pan with a lid. Cook for 10 to 12 minutes, or until endive is fork-tender. Remove from the heat and keep warm.

Place stock in a saucepan on medium heat and bring to a gentle simmer. Keep hot.

In another saucepan, heat olive oil and 1 tablespoon of butter on medium heat. Sauté shallots, with garlic, until translucent (do not brown). Add rice and cook for about 3 minutes, stirring so grains are well coated with oil. Add wine, stir gently and cook until liquid is absorbed.

Keep rice simmering and add 1/2 cup of hot stock at a time, stirring gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains. Continue this process until the risotto has cooked for about 15 minutes. At this point, the risotto should be al dente (firm and tender), moist and almost creamy.

To finish risotto, gently stir in radicchio, Parmigiano-Reggiano, butter, Roquefort, and mascarpone. Season to taste with salt and freshly ground white pepper. Sprinkle in walnuts and stir to incorporate.

Assembly: Divide risotto among four warmed pasta bowls, about 1 to 1 1/2 cups per serving. Place endives on top and serve immediately.