Artichokes roman style

• 2 radicchio
• 1 onion
• 1 l broth
• 300 g rice
• 100 ml red wine
• 50 g butter
• 1 teaspoon tomato paste
• Salt
• Pepper
• 1 teaspoon walnuts
• 50 g Taleggio cheese

Preparation:

Pulish radicchio and slice it. Melt the butter and add onions, sauté until golden. Add rice and tomato paste, cook for 2 minutes, stirring constantly until lightly toasted. Put in the radicchio. Deglaze with red wine. Ladle broth and let it cook until the liquid is absorbed, stirring often (ca. 20 minutes). Salt and pepper. Add Taleggio cheese-cubes and walnuts. Whisk everything. .