Risotto with Radicchio and Taleggio

Risotto with radicchio and taleggio is a dish rich in flavors and colors. Here is the list of ingredients you will need and the instructions to prepare it.

Ingredients

• 320 g of Carnaroli rice
• 1 head of red Treviso radicchio or variegated radicchio from Castelfranco
• 100 g of taleggio cheese
• 1 shallot
• Vegetable broth as needed
• 1 glass of dry white wine
• 30 g of butter
• Extra virgin olive oil
• Salt and pepper as needed
• Grated Parmesan (optional)

Preparation

1. Clean and cut the radicchio into thin strips. If you wish, you can set aside a few whole leaves for decorating the plates.
2. Finely slice the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the cut radicchio and let it wilt for a few minutes, stirring often.
4. Increase the heat, add the rice, and toast it for about a minute, stirring constantly.
5. Deglaze with the glass of white wine and allow the alcohol to evaporate.
6. Add the broth little by little, stirring frequently, and cook until the rice is al dente. Make sure to add more broth as the one in the pan is absorbed by the rice.
7. When the rice is almost ready, add the taleggio cheese cut into small cubes and stir to melt it.
8. Turn off the heat, add the butter (to cream the risotto), and if desired a bit of grated Parmesan. Stir well to blend all the ingredients.
9. Let the risotto rest with the lid on for a couple of minutes before serving.
10. Taste and adjust for salt and pepper, then plate and decorate with the radicchio leaves set aside.

Fun Facts

The red Treviso radicchio and the variegated radicchio from Castelfranco have the Protected Designation of Origin status and are grown in the Veneto region, in Italy. They have a slightly bitter taste that perfectly combines with the creaminess of taleggio, a soft cheese with a stringy texture typical of Lombardy.

Enjoy your meal!