Super creamy and tasty, the taleggio risotto is creamy and enveloping. Easy to prepare, with few ingredients, but super tasty. I love using taleggio in risotto, it’s perfect for creaming because it makes this main course extraordinary, just like it gave an intense flavor to the pumpkin, taleggio, and walnut risotto . Let’s get to work and prepare the taleggio risotto together.
OTHER RISOTTOS
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing taleggio risotto
- 4 tablespoons extra virgin olive oil
- 1 1/2 cups Carnaroli rice
- Half onion
- 4 1/4 cups vegetable broth
- to taste salt and pepper
- 7 oz Taleggio cheese
- 1 tablespoon chopped parsley
Tools
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- Saucepan
Steps for preparing taleggio risotto
Roughly chop the onion. In a saucepan, add the onion and extra virgin olive oil and sauté. Add and toast the rice.
Prepare the vegetable broth and keep it very hot. Add it to the rice gradually, constantly stirring, and adding the broth gradually until almost fully cooked. Remove from heat while keeping it nice and soft.
Remove the rind from the taleggio cheese. Cut it into pieces and add it to the risotto. Stir and let it rest for 3-5 minutes. Add the parsley, stir again vigorously and serve on the table.
Storage
You can store the risotto in the fridge, but I recommend eating it immediately while it’s hot.
