Peel and chop the onion finely. Brown them in a pan with a little oil. Add the rice, stirring continnually and douse with the wine. Leave it ti evaporate. Now add the boiling stock an amount twice the volume of the rice. Let it cook over hight heat stirring with a square spatula to scrape the bottom of the pan.
Wash the radicchio carefully and cut into a small pieces. Halfway throught the cooking, add the Castelmagno cheese previously cut into flakes. Stirring costantly, add the well-dried radicchio and the fresh cream, as it finishing cooking. Remove from the heat, add the butter and parmesan cheese. Season with salt and pepper.

Grilled Radicchio Rosso di Treviso
INGREDIENTS FOR 4 SERVINGS:
2.5hg of Radicchio rosso di Treviso, extra virgin oil, salt.

Wash the entire heads with care, dry them and them cut them lengthways (in halves or quarters, according to size). Lightly salt segments and sprinkle them with olive oil them on a hot ridged griddle , or better still, on a grill glowing embers. One must be careful to turn the segments regulary and in order so that none of the leaves dry out. Once cooked, sprinkle again with a little olive oil and then serve.

Tiramisù
INGREDIENTS FOR 4 SERVINGS:
300ml strong coffee, 300gr mascarpone crean cheese, 150gr sugar, 4 egg yolks, 30 savoiardi bisciuts, 20gr unsweetened cocoa powder.

Beat the egg yolks with the sugar in an appropriately sized bowl. When the mixture thickens, genty blend in the mascarpone with a wooden spoon until creamy ans consistent. Soak 10 buiscuits in the coffee and arrange them side by side on a flat dish. Spread 1/3 the mascrpone cream over the buiscuits. Form three layers in the above sequence. Sprinkle the cocoa evenly over the last layer of mascarpone cream. Place the Tiramisù into the fridge for at least 2 hours before serving.