Wash the radicchios and let them dry over a kitchen towel.

Separate the outer bigger leaves from the core of each radicchio. Cut the very red leaves into “tagliatelle” and leave them in cold water overnight if possible to reduce the bitterness.

Drain well and roast the radicchio in a large pan with a drizzle of olive oil, a pinch of salt and pepper and the smashed garlic clove for a couple of minutes. Add the vinegar and the red wine and let the alcohol evaporate. Cool immediately.

Cut the pale cores of radicchio very thinly and leave to one side.

Gently fry the chopped onion in a small casserole with a drizzle of extra virgin olive oil and a pinch of salt for about 10-15 minutes on low heat, until well golden and caramelised. Keep to one side.

In a large casserole, start to roast the rice on a low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in more uniform al dente rice. Keep stirring the rice, so the rice does not catch on the bottom of the pan or burn.

When the rice is very hot, pour the white wine in. Let the alcohol evaporate, set the cooking time to 15 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking.

Halfway through the cooking, add the caramelised onion to the rice. Once the time is up, add the cooked radicchio to the risotto and taste. If you’re happy with the texture remove it from the heat.

The next step is called “mantecatura” – with the right movements you can make the risotto creamier and increase its natural ooziness. Add the Taleggio cheese and butter to the rice. Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste.

Plate the hot risotto straight away and garnish with the thinly sliced raw radicchio, the parsley and a touch of grated Grana Padano cheese.