Radicchio and Taleggio Risotto

Plates of “season”: WINTER

Radicchio and Taleggio Risotto

Informations:
2 persons
480 calories per serving
Medium difficulty
Ready in 45 minutes
Vegetarian recipes
Light recipe

What you need:

1 small clump of red radicchio
60 gr Taleggio
1 liter of vegetable broth
2 tablespoons extra virgin olive oil
1 shallot
160 g rice
2 fingers of white wine
Pepper
Salt

Clean the radicchio discarding outer leaves and slice coarsely. Wash and dry with a clean cloth or spin salad. Chop coarsely with a big knife on a cutting board.
Remove the crust from Taleggio and reduce it into small pieces.
Heat the broth.

In a soup pot put the oil and chop the shallots finely. Bring the pot on the stove and fry over low heat.
When the shallot is well gilded, raise the heat, add the rice and toast it for a minute.
Add the wine and let it evaporate completely.
Combine 4-5 ladles of hot broth and set the timer according to the minutes of cooking the type of rice you are using (usually 15-18 minutes).
Continue joining the broth as it is absorbed, stirring occasionally, without letting the mixture is too dry, or bake evil and intermittently.
5 minutes before the end of cooking time of rice, add the radicchio

Set aside some leaves to decorate.
Stir continuously until the end of cooking.
Stir in the Taleggio into pieces, grated pepper, a spoonful of broth. Adjust salt.
Turn off the heat and keep covered for a couple of minutes.
Serve garnishing with a few leaves of fresh radish.

This article courtesy of  “Lo Spicchio d’aglio” .

Tagged as: cheese, italian, italian food, italian recipes, radicchio, rice, risotto, taleggio