A delicious first course, the tomato and taleggio risotto is easy, yet very tasty. Already creamy, the risotto is made even more delicious by the cheese that melts gently in the heat, as only taleggio can. If you prefer a stringier risotto, try the pizzaiola risotto. Of course, you can replace it with your favorite cheese, but I recommend trying it with this extraordinary cheese. It’s very popular at home, even though the family prefers pasta to rice, but who can resist a delicious dish that melts with every bite? If you love risottos, try the lemon risotto, the taleggio risotto, the beer risotto or the mushroom risotto.
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OTHER DELICIOUS RISOTTOS!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the tomato and taleggio risotto
- 1.4 cups Carnaroli Rice
- 4.2 cups Vegetable Broth
- 7 oz Tomato Passata
- 1 Onion
- 4 tbsp Extra Virgin Olive Oil
- to taste Salt and Pepper
- 1.4 oz Butter
- 7 oz Taleggio Cheese
- 4 leaves Basil
Tools
- Saucepan
Preparation of tomato and taleggio risotto
Let’s prepare our risotto by chopping the onion. Sauté it with extra virgin olive oil. Add the rice and toast it for a couple of minutes. Deglaze with broth and add the tomato passata.
Continue cooking by gradually adding the broth and stirring often to prevent the rice from sticking to the bottom of the pot. The broth should be very hot to avoid lowering the temperature of the rice during cooking.
When the rice is cooked but al dente, remove from heat and add the butter, which should be very cold. Add the taleggio cut into pieces and fresh basil. Stir and let rest for a couple of minutes. Stir again before serving.
Storage
You can keep the risotto in the fridge for a couple of days, and then prepare excellent fried rice.
