Radicchio and Taleggio Risotto, Mascarpone Mousse

Ingredients

• 200 g (1 C) Arborio rice (Italian rice variety)Approximately 
• 1 litre broth (vegetable or meat/bone)
• 150 mL white wine
• Half a head of radicchio washed
• 1 small onion
• 150 g taleggio cheese
• Butter (100 g)
• Olive oil (as needed, couple of tablesppons)
• Parmigiano-Reggiano finely grated (approximately 50 g)
• Salt
• pepper
• One container of arugula
• Remaining half head of radicchio
• Good quality extra virgin olive oil (1Tbsp)
• Red wine or balsamic vinegar (1/2 Tbsp)
• 2 eggs, whites and yolks separated
• 250-275 grams mascarpone*
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• Preferred berries or cookies to serve
• 250 g mascarpone*
• 400 mL liquid whipping cream
• 4 Tbsp sugar
• 1 tsp vanilla extract