Risotto of Radicchio, Taleggio and Red Wine

• 2.5 litres vegetable stock
• 150 g butter, plus an extra knob to finish
• 1

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