This weekend I tried to figure out what to do with the piece of Taleggio cheese that I bought spontaneous a time ago. I finally decided for a risotto, even though I was really frightened as it was my first time making a risotto. But I must say that it’s not hard at all! Just stir, stir and stir :-) This risotto has a lot of taste, due to the creamy cheese. It’s a very stinky cheese but really delicious, especially in this risotto. To the risotto we had Anne’s twisted baguettes which were very easy to make and tasted great! Bake them, you won’t be dissapointed!
Risotto al Taleggio
(recipe translated from Zeta)
2 shallots, finely chopped
3 tbsp + 2 tbsp Olive oil Extra Vergine
300 ml Arborio rice
200 ml white dry wine
1 litre warm chicken broth
200 gr Taleggio cheese, cut in cubes
Maldon sea salt
Bring broth to simmer in large saucepan over medium heat.
In another pan heat 3 tbsp olive oil, add shallots and sauté until tender and colourless. Add rice and stir for a minute or two. Add wine and stir until evaporated. Add 400 ml of hot broth; simmer until absorbed, stirring frequently. Add remaining broth 100 ml at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 20 minutes. When done the rice corns should be creamy with an al dente kernel. Stir in the taleggio cheese and two tablespoons of olive oil. Season the risotto with salt and pepper. Transfer to bowl and serve, preferably with Anne’s twisted baguettes.