• 2 tbsp  extra virgin olive oil  
• 350g  of Arborio rice  
• 1  onion cubed
•  Thyme  
• 1  glass of white dry wine
• 1 l. of vegetable stock
• 180g  Galbani Mascarpone
• 1  head of chopped red Italian salad (Radicchio)
• 1  grated rind of a lemon
•  White pepper  

Heat the olive oil in a saucepan; add chopped onion, thyme, rice and sauté for a couple of minutes and pour white wine into it. Cook the rice for 15-16 minutes, adding some vegetable broth from time to time. When the rice is nearly cooked, add Mascarpone, chopped Radicchio salad, lemon rind, a pinch of white pepper and stir it then cover it and leave it to whisk for 4-5 minutes before serving.