Place a medium pot over a low simmer, and add 3 cups of vegetable stock.  Place a ladle nearby, as we'll add the liquid to the rice throughout the cooking process.

Dice the onion into a small 1/4" dice, and shred the radicchio.  Cut the radicchio in half, then quarters.  Remove the core, then thinly slice to make a nice shred.  Reserve 1 cup of the shredded radicchio (you can use a combo of both types), for topping the risotto later.

Heat a large sauté pan over medium heat, and add the olive oil.  Add in the onions, and cook about 5-7 minutes until translucent, stirring frequently so the onions don't burn on the edges.

Add in the rice, coat with oil, and toast until the rice becomes fragrant, about 2-3 minutes.  Add in the radicchio, and stir until it is slightly wilted, about 2 minutes.  Season with the salt and pepper.

De-glaze the pan by adding the wine while still stirring.  Keep stirring until all the wine is absorbed into the rice. 

One half cup at a time, add the vegetable stock, and let the rice absorb most of it before the next addition.  After you've added two cups of stock, check the rice for done-ness.  It should be under al-dente, or under-done.

Add the blended stock/beet mixture to the rice, and cook until the rice is perfectly done or al-dente, about 2-3 minutes longer.  Remove from heat, and add the vegan butter.  Stir until incorporated, then add the Bored-O ROUGE, stirring again.

Portion finished risotto into four bowls, top with the remaining shredded radicchio, and hazelnuts.  Serve with a glass of red wine and enjoy!