CLASSIC ITALIAN RISOTTO WITH RADICCHIO AND TALEGGIO

A classic risotto dish from Veneto, Italy, that combines radicchio, white wine, onion, Carnaroli rice, and mellow cubes of Taleggio.

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

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