Spelt risotto with radicchio and taleggio cheese

Instructions: Spelt risotto with radicchio and taleggio cheese

• For this recipe I used spelt from Cerreto. After cooking the spellt remained intact and rich in flavor.
  
• Rinse the spelt under cold running water and set aside.
• Slice the ​​red onion. Discard the core from the radicchio and cut it into juliene then set aside about a quarter. Melt 15 g of butter toghether with the oil in a pan. Add onion and raricchio and cook on medium – low heat until the vegetable are tender and the onion becomes slightly translucent (about 5 min).
  
• At this point add a pinch of salt and spelt. Cook over a high flame for a couple of minutes, then add white wine and cook stirring often for another 2 to 3 minutes.
  
• Gradually begin to add previously heated vegetable broth by adding about a ladle each time. Procede this way until the spelt becomes fully cooked (my took about 20 minutes) by adding more or less broth if necessary.
• Toward the end of the cooking add the rest of the radicchio and cook for another 30 seconds. Combine the butter, mix and cook another 30 seconds.
  
• At this point turn off the flame and add taleggio cheese (previously cut into squeres). Cover the pan with the lid and let it rest for 2 minutes then stir well to make the cheese melt and make the spelt risotto rich and creamy.