Grate the orange peel, then squeeze the orange and keep both peel and juice to one side. Melt half of the butter in a pan then add the chopped shallot. Add the rice. Stir well and after a few minutes add the wine. Let it evaporate on a high heat. Lower the heat and cook the rice, adding the vegetable stock one ladle at a time. When almost cooked, add the orange juice, the grated peel, taleggio cheese cut in little cubes, salt and pepper. Stir well then add the parmesan cheese and serve.