Ingredients

• 4 cups vegetable stock, homemade or store-bought
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely dice
• 1 cup Carnaroli rice
• 1/2 cup dry white wine
• 1/4 pound Taleggio or La Tur cheese, cut into 1/2-inch cubes
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Salt and freshly ground black pepper
• 1/2 head Treviso radicchio, thinly sliced
• 1 tablespoon finely chopped fresh Italian parsley
• 4 to 6 teaspoons wild carrot honey or sunflower honey

Instructions

1. In a small pot, heat the stock over medium-low heat until just before boiling. Reduce the heat to low and keep warm. In a deep, 14-inch nonstick saute pan, heat the olive oil and butter over medium-high heat. Add the shallot and saute for 2 to 3 minutes, until the shallot is softened but not colored. Add the rice and stir well, making sure to coat all the grains in oil. Toss the rice a few times, then add the wine and let it reduce for 2 to 3 minutes.
2. Reduce the heat to medium-low and slowly start adding the stock, a 4- to 6-ounce ladleful at a time. Stir constantly, giving the rice time to absorb the liquid each time before adding another ladleful, until the rice is al dente, 15 to 25 minutes.
3. Add the Taleggio and let it melt completely, about 4 minutes. Add the Parmesan and season with salt and pepper to taste. Remove the pan from the heat and add the radicchio, stirring to mix it well with the rice.
4. Serve on plates garnished with the parsley, a touch of grated Parmesan, and lastly, a generous teaspoon of the honey.