Method

• 1.
  Pour the stock into a medium saucepan and bring to a gentle simmer over medium-low heat. Heat 2 tbs oil in a deep, large, heavy-based frypan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft and translucent. Increase heat to medium-high, add the rice and stir for 1-2 minutes until the grains are translucent. Pour in the wine and cook, stirring constantly, for 1 minute or until evaporated.
• 2.
  Reduce heat to medium-low. Start adding stock, a ladleful or two at a time, waiting until rice has absorbed stock before adding more. Stir rice gently, but don’t worry about stirring constantly; it should take 16-18 minutes. When 1 cup (250ml) stock is left, stir in 3/4 of the torn radicchio. Continue adding stock, stirring occasionally, until rice grains are cooked but still have an al dente bite.
• 3.
  Heat remaining oil in a large frypan over medium-high heat. Fry sage, in batches, for 1-2 minutes until crisp. Drain on paper towel.
• 4.
  Remove risotto from heat and add parmesan, butter and half the Taleggio, stirring vigorously to release the starch and create a creamy texture. Season to taste with salt flakes and freshly ground black pepper. Cover the pan with a lid and rest for 2-3 minutes, before stirring in the remaining torn radicchio leaves.
• 5.
  Divide risotto among shallow bowls and top with walnuts, fried sage leaves, small radicchio leaves and remaining Taleggio to serve.