Risotto with pink chicory of Gorizia and fondue of Toma del Natisone cheese

I’ve made the risotto in the traditional way and then added the radicchio which I cooked separately in a pan with some olive oil and onion for around 5'. The fondue was made by chopping the cheese and melting it on low flame in some heavy cream. At the end I added some hazelnut crumble on top of the rice.