Radicchio and Taleggio cheese Risotto

Instructions
In a large pan let brown, in hot oil, the finely chopped shallot, then raise the heat and let toast the rice for a minute; add half glass of wine and let it evaporate, then simmer over medium heat, adding a little at a time the hot broth. A few minutes before end of cooking add the previously washed and passed into the mixer Radicchio. When cooked, remove from the heat and add pepper and Taleggio cheese in pieces and let stir for a few minutes covering the pot with a lid.