- 3 Tbsp e.v.o. oil (or a mix of oil and butter)
- 1 small cipolline onion (60 g), minced
- 1 medium radicchio, chopped
- 4 Tbsp white wine
- 1 cup (209 g) Carnaroli rice
- about 4 cups vegetable stock, hot
- salt and pepper to taste
- 1/3 cup (25 g) Parmigiano Reggiano, grated
- 1/2 cup (100 g) Taleggio cheese, cubed
- Wash and chop the radicchio, set aside.
- Grate the Parmigiano, cube the Taleggio and set aside.
- Have the vegetable stock on a slow burner so it’s always close to simmering, and stays hot
- Mince the onion thinly, pour it into a saucepan, with the e.v.o. oil. Saute for a few minutes, until translucent.
- Add the chopped radicchio, and stir. Cook the radicchio until it softens and changes its color from a vibrant red to a brownish red.
- Add the rice and toast for a few minutes, stirring with a wooden spoon, letting the ingredients mingle and the rice toast and warm up evenly.
- Add the white wine, stir, and let evaporate completely.
- When the wine is completely evaporated, pour one ladle of hot broth, stir, and, when the rice has absorbed the whole liquid, add one ladle of stock at a time, adding the next one when the previous one is completely absorbed.
- Cook for about 15 minutes, leaving the risotto al dente and a bit “soupy”.
- Turn off heat.
- Add the grated Parmigiano and cubed Taleggio (reserving a few cubes to add at the end), and stir.
- Let it rest for about 3 minutes, without stirring.
- Serve warm, with a couple cubes of Taleggio on top.
Arborio rice takes a little longer to cook than Carnaroli, but never more than 18-20 minutes.