This is one of my favorite risotto recipes. It’s rich and creamy, made with Taleggio cheese – a semi-soft, washed-rind cow’s milk cheese from Italy named after the alpine valley in the Lombardy region called Val Taleggio. It melts well, which makes it perfect for risotto.
- 2 Tbsp butter
- 1 shallot, peeled and minced
- 12 oz. arborio or carnaroli rice
- ½ cup dry white wine
- 5-6 cups vegetable or chicken broth
- 7 oz. Taleggio cheese, sliced or grated
- Salt to taste
- ¼ cup Parmigiano-Reggiano cheese, grated
- Fresh basil leaves for garnish (optional)
- In a medium stock pot, bring the vegetable or chicken broth to a simmer.
- In a separate large stock pot, melt the butter over medium heat. Add the shallot and cook until soft and golden.
- Add the rice to the pot and toast it, stirring, for three minutes.
- Add the wine to the pot and cook, stirring, until it has evaporated.
- Add 1 cup of the hot chicken or vegetable broth and stir, stir, stir until the rice has soaked up the stock and the bottom of the pan is almost dry.
- Continue the process of adding a cup of broth at a time and stirring until it is absorbed. Resist the urge to rush the rice! It takes time and loving care to cook risotto right.
- Keep adding stock to the rice and stirring until the rice has puffed up and is al dente — just slightly firm.
- Add the Taleggio cheese and stir until the cheese is well incorporated.
- Taste the risotto and add salt, if needed.
- Serve with a sprinkling of Parmigiano-Reggiano and garnish with (optional) basil leaves.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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