Creamy Radicchio Risotto with Taleggio

Instructions

1. 11

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped shallots and cook until softened and translucent, about 3-5 minutes.

2. 22

   Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. 33

   Stir in the chopped radicchio and cook until it starts to wilt, about 5-7 minutes. It will release some liquid and become softer.

4. 44

   Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. This is called "toasting" the rice.

5. 55

   Pour in the dry white wine and stir until it has almost completely evaporated. This step adds depth of flavor.

6. 66

   Begin adding the hot vegetable broth, one ladleful (about 120 ml or 1/2 cup) at a time. Stir continuously and wait until each addition of liquid is almost fully absorbed by the rice before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and al dente (cooked through but still firm to the bite).

7. 77

   Once the risotto has reached the desired consistency, remove it from the heat. Stir in the diced Taleggio cheese, grated Parmesan cheese, and unsalted butter. Stir vigorously until the cheese is melted and the risotto is extra creamy.

8. 88

   Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra grated Parmesan cheese if desired. Enjoy your creamy radicchio risotto!