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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.
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