4 cups vegetable stock, homemade or store-bought
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, finely dice
1 cup Carnaroli rice
1/2 cup dry white wine
1/4 pound Taleggio or La Tur cheese, cut into 1/2-inch cubes
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground black pepper
1/2 head Treviso radicchio, thinly sliced
1 tablespoon finely chopped fresh Italian parsley
4 to 6 teaspoons wild carrot honey or sunflower honey
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