Risotto with Taleggio and Wild Carrot Honey

Name: Risotto with Taleggio and Wild Carrot Honey
Ingredients: 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