Instructions

1. Wash and chop the radicchio, set aside.
2. Grate the Parmigiano, cube the Taleggio and set aside.
3. Have the vegetable stock on a slow burner so it’s always close to simmering, and stays hot
4. Mince the onion thinly, pour it into a saucepan, with the e.v.o. oil. Saute for a few minutes, until translucent.
5. Add the chopped radicchio, and stir. Cook the radicchio until it softens and changes its color from a vibrant red to a brownish red.
6. 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.
7. Add the white wine, stir, and let evaporate completely.
8. 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.
9. Cook for about 15 minutes, leaving the risotto al dente and a bit “soupy”.
10. Turn off heat.
11. Add the grated Parmigiano and cubed Taleggio (reserving a few cubes to add at the end), and stir.
12. Let it rest for about 3 minutes, without stirring.
13. Serve warm, with a couple cubes of Taleggio on top.