Creamy radicchio risotto with taleggio and soft linden honey heart

Ingredients for 5 portions
  • 400g Carnaroli rice

  • 1 shallot

  • 140g white wine

  • 200g Taleggio cheese, cut into cubes

  • 40g butter

  • 180g Demetra creamed radicchio

  • salt and pepper

  • 1 meat stock for the risotto

  • 1 sheet of gelatine

  • 50g cream

  • 80g linden honey

Method

Finely chop the shallot and sauté in a drizzle of the extra virgin olive oil. Add the rice and toast for a few minutes, then pour over the white wine and simmer until reduced.
Gradually add the meat stock and once cooked, add the creamed radicchio, the Taleggio cheese and butter and beat till creamy.
Beforehand prepare a small bonbon, melting the honey with the cream and the previously soften gelatine. Once it is all liquid, pour into a silpat chocolate mould and blast chill.
Once the risotto is ready, plate up and top each one with a bonbon, which will melt in a few minutes, in sweet contrast to the strong savoury flavour of the creamed radicchio in the rice.