Taleggio risotto warms the evening with its taste and creaminess. Here's how to prepare it and enjoy it with wine
All the summer illusions are definitively dormant with the arrival of solar time, and then all that remains is to make the best of a bad luck and start to write down all the reasons why you should be happy (despite) the arrival of winter. The first that comes to mind is the pleasure of to cook for friends. Are you aware of those evenings when you are all together, laughing and telling each other your last romance, in front of a good glass of wine? Which dish better than a risotto lends itself to such an evening? And specifically, a Taleggio Cheese Risotto, a rich and creamy cheese, which gives a softness and something velvety to every dish? And then the risotto with taleggio is a unique dish, full of taste and satiating, which solves the evening by itself. And it is perfect to combine with a full-bodied but elegant red glass, as can be a Pinot Noir or a Barolo.
Taleggio
The Taleggio cheese it's a cheese soft paste with the washed rind that is made with cow's milk, perfect to use in the kitchen to flavor gnocchi, crepes or a plate of polenta. It is also excellent in purity, at the end of a meal, and becomes a very popular dish if accompanied with onion jam, pumpkin or fig and walnut compote. Now let's see how to use this cheese to make risotto.
The recipe for risotto with taleggio
Ingredients for 4 people: 350 g Carnaroli rice, 200 g taleggio cheese, 1 shallot, a knob of butter, a glass of white wine, vegetable broth q.b., Parmesan, salt.
Method: first simmer the vegetable stock, then peel and slice the shallot. Put the knob of butter in a pan and when it is melted add the shallot and let it brown. Once browned, put the rice and toast it for three minutes. Then add the wine and let it evaporate. Then add the broth, one ladle at a time and cook until the rice is al dente. Season with salt and add the taleggio cheese into slices. Mix well and finish with a sprinkling of Parmesan. Serve the risotto with Taleggio cheese still steaming.
In the tutorial some tips for a perfect risotto
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