- Take the broth to boil
- Put the extra-virgin olive oil in a saucepan, when hot, add the rice and toast it fiew minutes. Then add the boiling broth a couple of ladles at a time and stir constantly.
- Remove the taleggio skin and chop in little cubes. Shred the radicchio finely.
- When the rice is almost cooked (16-18 mins) season with salt to taste. Turn off the heat, add the taleggio cubes and let them melt. Add the fiely shredded radicchio, mix it and serve quickly