The Orange and Taleggio Risotto is perfect for a special dinner or to pamper yourself a bit, forget the usual risottos, today we are going big: we combine the enveloping savory taste of Taleggio with the intoxicating freshness of orange, all enhanced by a delicious secret, the fennel broth.
The final touch? Delightful caramelized orange peels that will add a sweet-bitter contrast and an unforgettable crunch to every bite.
It’s an elegant recipe, but I assure you the satisfaction of bringing it to the table is priceless. Let’s roll up our sleeves, let’s start 😋 but first, look below at the other special and delicious risottos I propose.
Then, as always, let’s go immediately under the photo to discover how to prepare the orange and Taleggio risotto!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Orange and Taleggio Risotto
- 1.5 cups Carnaroli rice
- 4.2 oz Taleggio
- 2.1 oz grated Parmesan cheese
- 1.8 oz butter
- 2 fennel bulbs
- 2 quarts water (the amount depends on how much the rice absorbs, usually it takes a bit less)
- 2 leaves bay leaves
- 2 pinches salt
- 1/2 cup white wine
- 2 oranges (organically grown)
- 2 tablespoons sugar
Steps for the Orange and Taleggio Risotto
Wash and cut the fennel into quarters or smaller wedges if they are too large.
Place them in a pot with 2 quarts of water, the bay leaves, and a pinch of salt and cook it for at least 20 minutes.
Strain the broth and keep it boiling.
Peel the oranges with a peeler, avoiding the white part, then cut them into thin slices.
Blanch them for 1/2 minutes and drain them. Squeeze the juice from the 2 oranges, putting it in a saucepan with 1 bay leaf, the sugar, and the blanched peels.
Boil everything for about 10 minutes.
In a wide saucepan with high edges, toast the rice dry, then deglaze with the white wine and let it evaporate.
Gradually add the fennel broth that you kept hot and cook the risotto with caramelized oranges and Taleggio.
Meanwhile, cut the Taleggio into small cubes and once the risotto is cooked (it will take about 18 minutes) turn off the heat.
Add the Taleggio cubes, butter, and grated cheese, mixing well with a wooden spoon.
Add the liquid from the caramelized oranges, then the peels to decorate the dishes, serve decorating with fennel fronds.
Storage, Tips, and Variants for Taleggio and Orange Risotto
The risotto with caramelized oranges should be consumed immediately, however, you can prepare the fennel broth and caramelized oranges the day before.
What wine to pair, possibly also using it to deglaze the risotto? An aromatic and structured white like Riesling, which has an aromatic richness that pairs well with orange, and a good acidity and savory taste that balances the Taleggio.
Or sparkling wines like Franciacorta or Trento Doc extra brut.
For a milder taste: use Fontina or soft Robiola.
For a stronger taste: use Gorgonzola Dolce (a classic with fruit) or a not too spicy blue cheese.
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FAQ (Questions and Answers) Orange and Taleggio Risotto
Doesn’t the orange flavor risk overpowering the Taleggio (or vice versa)?
Absolutely not, if balanced correctly! The Taleggio, with its savory and fatty taste, is “cut” by the acidity of the orange and the delicate anise flavor of the fennel, creating a harmonious and not cloying contrast.
Do I need to remove the white part of the orange peels? How much fennel broth is needed?
Yes, it is crucial to completely remove the white part (albedo), which is bitter. For the caramelized peels, it is better to blanch them 2-3 times. For the amount of broth, you need about 1.3 – 1.5 quarts for 320g of rice.
Can I use another cheese instead of Taleggio?
Of course! For a milder flavor, try Fontina or a not too aged Robiola. For a bolder taste, sweet Gorgonzola or aged Asiago (in flakes at the end) are great alternatives.
What type of rice is best for this risotto?
Carnaroli is always the preferred choice for more elaborate risottos. It perfectly holds the cooking, absorbs the Fennel Broth well, and ensures perfect creaminess without overcooking.
Can I use normal vegetable broth? Can fennel broth be prepared in advance?
You can use vegetable broth, but you will lose the fresh and unexpected note of fennel that pairs very well with the orange. Yes, fennel broth can be prepared in advance, stored in the refrigerator for 2 days, or frozen conveniently.
Can I add something crunchy to the dish?
Absolutely, contrast is essential! Besides the caramelized peels, you can add a handful of pistachios or walnuts chopped at the moment of serving, or a light sprinkle of chives.
