List of Ingredients
- 1 1/2 CUPS of Vialone Nano rice
- 7 OZ. of taleggio, small cubes
- 6 OZ. of lacinato kale
- 5 OZ. of parsnip
- White wine vinegar
- Onion
- Vegetable broth
- Sugar
- Butter
- Extravirgin olive oil
- Salt
Method
For the risotto al taleggio with sweet and sour parsnip and lacinato kale recipe, peel the parsnip and cut it into slices. Brown them in a knob of butter until lightly golden, and add a little sugar, a pinch of salt and 2 tablespoons of vinegar. After 2 minutes turn off the heat. Clean the lacinato kale, removing the central ribs, slice it coarsely, boil for 5-6 minutes, drain and chill in cold water.
Chop half an onion. Brown the onion in 2 tablespoons of oil for 1 minute, then add the rice, toast it for less than a minute. Begin to moisten it with the vegetable broth and continue cooking, stirring constantly for 7-8 minutes; add the kale and cook the rice adding broth as needed.
Complete with 5 1/3 ounces of taleggio and a knob of butter. Spread the rice onto the plates, finish with the parsnip slices, the parsnip drippings and the rest of the taleggio. Serve immediately.