Apple and Taleggio Risotto in a Pressure Cooker, a first course with a unique flavor, perfect for a lunch or dinner with friends and family. The recipe is very simple, and this first course has won everyone over. To be honest, I didn’t think my family would be interested in trying something so unique. I’ll just say that for a few years now, I’ve wanted to make blueberry risotto, and every time I suggest the idea, it gets rejected. I don’t know if it’s because of the apples, which are appreciated at home, or perhaps because of the taleggio, which is even more appreciated, but this risotto was loved by everyone. A contrast between the tartness of green apples and the sweetness of the cheese, perfect if you also love these flavors. The only advice is to add the apples just a few minutes before finishing the risotto to avoid them breaking down too much. Creamy and very tasty, this risotto is cooked in a pressure cooker. Of course, you can also prepare it with the traditional cooking method, extending the cooking times. And now, let’s go to the kitchen together, because the apple and taleggio risotto will be cooked in a click!
If you are interested in other risotto recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 500.28 (Kcal)
- Carbohydrates 64.70 (g) of which sugars 9.12 (g)
- Proteins 14.57 (g)
- Fat 18.10 (g) of which saturated 8.97 (g)of which unsaturated 1.29 (g)
- Fibers 2.92 (g)
- Sodium 2,178.05 (mg)
Indicative values for a portion of 349 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 2 tbsps onion
- 1.4 tbsps extra virgin olive oil
- 1 Granny Smith apple
- 3.5 oz Taleggio
- 100 g white wine
- 3 cups vegetable broth
- 1 oz grated Parmesan cheese
- salt (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, clean the onion and chop it finely. Then, brown it in the open pot with the oil for a few minutes over low heat, stirring. Add the rice and toast it for a couple of minutes over high heat. Then deglaze with the white wine, letting the alcohol evaporate.
Then add the broth, adjust the salt, and close the pot, bringing it to maximum power. From the start of the whistle, cook for 2 minutes. Meanwhile, peel and dice an apple, setting aside a few thin slices for decoration.
Gradually vent the steam, open the pot, and add the diced apple. Close the pot again, bring it to maximum power, and finish cooking for another 2 minutes. Gradually vent the steam, open the pot, and stir the risotto with the cubed taleggio and grated cheese.
The apple and taleggio risotto is ready! Add a few thin slices of apple and serve at the table.
Storage and Tips for Apple and Taleggio Risotto
The apple and taleggio risotto in a pressure cooker is best enjoyed immediately after cooking to maintain its creaminess.
FAQ Questions and Answers for Apple and Taleggio Risotto
What can I substitute for taleggio?
As an alternative to taleggio, you can use gorgonzola or another type of cheese of your choice.
