You know summer’s over when it’s time to turn back the clock. All you can do is revel in whatever warmth is left and get ready for the arrival of winter. The warmth that never fades, though, comes from the pleasure of cooking for friends. You know those evenings when you’re all together, laughing and telling each other about your latest adventures in front of a good glass of wine? On those evenings there’s no dish better than a risotto. Specifically, a risotto with Taleggio, a rich and creamy cheese, which gives a velvety softness to every dish. It’s a full meal, delicious and satisfying, perfect with a glass of full-bodied but elegant red, like a Pinot Noir or a Barolo.
Straight from the Taleggio Valley
Taleggio is a semi-soft washed-rind cheese made with cow’s milk, perfect for use in cooking to season gnocchi, crepes or a plate of polenta. It’s also excellent at the end of a meal, and becomes a very popular dish if accompanied by onion jam, pumpkin jam or a compote of figs and walnuts. Let’s take a look at how to use this cheese in a risotto.
The recipe for risotto with Taleggio cheese
Ingredients for 4 people
12 oz Carnaroli rice, 7 oz Taleggio cheese, 1 shallot, a knob of butter, a glass of white wine, vegetable stock to taste, parmesan cheese, salt
How to
First simmer the vegetable stock. Then peel and slice the shallot. Put the knob of butter in a separate pan, and when it has melted add the shallot and let it brown. Once golden, put the rice in and let it toast for three minutes. Then add the wine and let it evaporate. Add broth, one ladle at a time and let it cook until the rice is al dente. Season with salt and add the sliced Taleggio cheese. Mix well and finish with a sprinkling of parmesan cheese. Serve the risotto with the Taleggio, still steaming.