Risotto with Taleggio and Wild Carrot Honey

Deselect All

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