Heat a large saucepan over medium heat. Add sorghum; cook 4 minutes or until toasted, stirring occasionally. Remove from pan. Add butter to pan; swirl until butter melts. Add onion; cook 5 minutes, stirring occasionally. Add sorghum, stock, 2/3 cup water, 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour and 40 minutes or until grains are chewy-tender. (Liquid may not all be absorbed, but reserve this flavorful cooking liquid for another use such as soup broth.) Stir in cranberries; cover and keep warm.
Heat a large grill pan over high heat. Cut radicchio into quarters, leaving core intact. Brush all sides of radicchio with oil. Arrange radicchio in grill pan; grill 10 minutes, turning to brown on all sides. Remove from pan; coarsely chop, removing and discarding cores. Add radicchio to sorghum mixture; toss well to combine. Sprinkle with nuts.
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