Risotto al Radicchio e Taleggio (risotto with radicchio and taleggio cheese)

 

 

 

Risottos are one of those dishes with a seeming endless variety of preparations.  This one combines the slight bitterness of radicchio with the pungent, creamy richness of Taleggio cheese.  As with all risottos, you must attend to this for the entirety of the cooking process.  The preparation is relatively simple, but a bit laborious.  (Wear comfortable shoes and get one of those kitchen floor pads to ease the wear on your feet.)

Ingredients 

1 cup Arborio rice

1 small head of radicchio (you just might get lucky and find the elongated Italian variety) cut into narrow strips

1 medium yellow onion (preferably of the sweet variety) chopped finely

2 tbsp unsalted butter

1 tbsp olive oil

1/2 cup dry white wine

1/4 lb Taleggio cheese cut into small cubes (easier to cut if you put in the freezer for a few minutes before preparation)

 5 cups chicken stock (preferably homemade)

 

Method

Warm the chicken stock to barely a simmer on an adjacent burner.  Heat a large shallow saucepan to medium and add the olive oil and butter.  Add onions and radicchio, and saute for about 10 minutes.  Then add the rice and stir to coat thoroughly for about 2 minutes.  Add white wine and stir until the liquid has been absorbed.

Add the stock 1/2 cup at a time, stirring constantly.  Make sure the liquid has been absorbed before adding more stock.  Repeat this cycle until the rice has gotten cooked but still slightly firm to the bite.  Season with salt and pepper (watch the salt, as the Taleggio is a bit salty).

Remove from heat and add Taleggio, fold gently until the cheese has fully melted and been distributed throughout the rice.  Serve in warmed soup plates,  A Piedmontese wine like a Barolo or Barbaresco would compliment this dish nicely.

 

Locarno and Lago Maggiore in the Ticino, the Italian canton of Switzerland.