MAKE CREAMY RISOTTO WITH TALEGGIO AND RADICCHIO

Taleggio is a semi-soft, ripened cheese. The cheese has a thin edible crust and a strong aroma, but its flavour is mild with an unusual, fruity tang. 

It has been produced since Roman times when it was only made in Val Taleggio, in the Lombardy region. In the late 1800’s, some production moved to other parts of the region.

The cheese can be paired cold with charcuterie or just plain on a cheese bord. Taleggio is also perfect for melting which makes it a good ingredient to make a great Risotto, enhanced with fresh Radicchio as well.

 

Ingredients:

  • 3 tbsp olive oil

  • 1 small onion (60g), minced

  • 1 medium Radicchio, chopped

  • 4 tbsp white wine

  • 200g Carnaroli rice

  • 950ml vegetable stock, hot

  • 25g Parmigiano Reggiano cheese, grated

  • 100g Taleggio cheese, cubed

 Preparation:

  1. Wash and chop the Radicchio, set aside

  2. Grate the Parmigiano, cube the Taleggio and set aside

  3. Have the vegetable stock on a slow burner so it’s always close to simmering, and stays hot

  4. Mince the onion thinly, pour it into a saucepan with the olive oil. Sauté for a few minutes, until translucent

  5. Add the chopped Radicchio and stir. Cook the Radicchio until it softens and changes its colour from a vibrant red to a brownish red.

  6. Add the rice and toast for a few minutes, stirring with a wooden spoon, letting the ingredients mingle and the rice toast and warm up evenly

  7. Add the white wine, stir, and let evaporate completely

  8. When the wine is completely evaporated, pour one ladle of hot vegetable stock onto it, stir, and when the rice has absorbed the whole liquid, add one ladle of stock at a time, adding the next one when the previous one is completely absorbed

  9. Cook for about 15 minutes, leaving the Risotto “al dente” and a bit like a soup

  10. Turn off the heat

  11. Add the grated Parmigiano and the cubed Taleggio (reserving a few cubes to add at the end), and stir

  12. Let it rest for about 3 minutes, without stirring

  13. Serve warm, with a couple cubes of Taleggio on top

And that’s it! Enjoy this easy, but delicious recipe together with family. The Taleggio is best paired with a white Chardonnay or Gewürtzamer, but also with a red Barbera. Other great pairings are Franciacorta, Chianti Riserva, Soave, and Barolo. You can find all the ingredients and wines in our store in 11c Dock Street, London E1 8JN, or here on our website… you are just a few steps away to make the perfect dish. BUON APPETITO!

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