Risotto with Radicchio and Taleggio

This rice is very simple and tasty. The radicchio and taleggio give it a particular flavor from other risottos. Try it and see…

Ingredients:

-230g(8.11 oz) of rice (preferably parboiled)

-1 medium radicchio

-50g(1.76 oz) of taleggio cheese

-50g(1.76 oz) parmesan

-30g(1.05 oz) of butter

-1 glass of white wine

Ingredients for the dressing only:

-1 small glass of red wine

-1 small glass of Porto wine

-1 tablespoon of balsamic vinegar

-2 tablespoons of honey

-20g(0.70) of butter

Preparation:

1) In a saucepan, bring the red wine, port wine and vinegar to the boil over a low heat. It basically has to boil over high heat so it can evaporate and become thick.

2) Wash the radicchio and remove the hard part (maybe you can use it in a miestrone). Cut the tender part with the leaves into small pieces.

3) Cut the onion into small pieces, put it in a pan and fry it. Add the chopped radicchio.

4) Place the rice in a saucepan and heat it. When it is hot, add the glass of white wine and cook until the wine has evaporated.

5) In a saucepan, put some water to boil.

6) As soon as the wine has evaporated, add hot water covering the rice and as it evaporates, add more hot water until the rice is finally cooked.

7) When the rice is cooked, add the radicchio and mix.

8) The syrup with the wine and vinegar will have thickened by now, add the honey and mix. Turn off the heat, add the butter on top and then set it aside to add it to the rice at the end.

9) Place the taleggio cheese, parmesan and butter in a small dish, add everything to the rice and mix. Your risoto is ready, you just need to plate it and add the syrup on top! If you want at the end you can add a little marjoram on top. A delight!

Buon Appetito!!