This makes an excellent partner for the veal chop dish. It may also be served as a first course or supper dish.
Put the vegetable stock in a pan and bring to just below a simmer.
Melt the butter in a large heavy pan and sweat the onion gently until translucent. Add the shredded radicchio and cook until wilted.
Add the rice and stir until the grains are all well coated in the butter. Add the wine, increase the heat and reduce the wine by two-thirds.
Then start adding the hot stock gradually, about
Take off the heat, stir in the Taleggio cheese, a knob of butter and the grated Parmesan, adjust the seasoning and serve immediately.
© 2008 Anthony Demetre. All rights reserved.