Risotto with Radicchio and Taleggio

To prepare the risotto with radicchio and taleggio, start with the wine reduction: in a small saucepan pour the red wine 1, the Port 2, and balsamic vinegar 3. Reduce the sauce over high heat.

Meanwhile, peel and chop the onion 4. Finely slice the radicchio as well 4 and discard the tough central part. In a pan, pour a drizzle of oil and add the onion 6.

Salt and stew until the onion is wilted 7. At this point, add the radicchio 8, lower the heat, cover with a lid, and cook for 5-8 minutes 9.

Meanwhile, the sauce will have thickened (it should coat the spoon like syrup), add the honey 10 and stir. With the heat off, add the very cold butter 11, emulsify 12, and set aside.

In the meantime, the radicchio will be cooked, so turn off the heat and set aside 13. In a pan, toast the rice over medium heat with a pinch of salt, stirring continuously 14. When the rice is hot, deglaze with white wine 15 and let the alcohol evaporate.

Now cook the rice by adding hot unsalted water little by little 16. Make sure the rice is always covered by about a quarter-inch of water 17. Halfway through cooking, add the radicchio 18.

At the end of cooking, stir in cold butter and Parmigiano Reggiano DOP 19. Finally, add the diced taleggio 20. Cover with a cloth and let it rest for a couple of minutes 21.

Remove the cloth and stir well to combine everything, adding hot water if needed to adjust the consistency 22. Once ready 23, serve your risotto with radicchio and taleggio garnishing the plate with the wine reduction, a grinding of pepper, and some marjoram leaves 24.