Red Radicchio and Taleggio Risotto is a first course with a delicate, creamy, and enveloping taste. A rich and flavorful first course.
A delicious and tasty recipe, very pleasing also in presentation, perfect for Sunday family lunch or dinner with friends.
However, there’s nothing wrong with enjoying the red radicchio and taleggio risotto on more private occasions.
The recipe is easy and quick.
Why do I use “Carnaroli” rice? It’s one of the most used products for preparing risottos because it consistently remains “al dente,” which it can hold for a long time. That’s why it’s suitable not only for rice salads but also for risottos, both seafood and land-based.
Compared to the classic radicchio risotto recipe, the peculiarity of this one is that we will use taleggio to stir it instead of the classic combination of butter and grated cheese.
In this way, we will obtain a flavorful and very creamy dish that conquers everyone.
To taste, we can add walnut pieces, which pair excellently with the other ingredients.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 524.26 (Kcal)
- Carbohydrates 68.54 (g) of which sugars 2.23 (g)
- Proteins 15.28 (g)
- Fat 20.05 (g) of which saturated 8.47 (g)of which unsaturated 1.65 (g)
- Fibers 1.82 (g)
- Sodium 1,333.92 (mg)
Indicative values for a portion of 180 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
Red Radicchio and Taleggio Risotto
- 11.29 oz Carnaroli rice
- 1 head radicchio (red)
- Half onion
- 1/2 cup dry white wine
- 3.53 oz Taleggio
- 4.23 cups vegetable broth (carrot celery onion)
- to taste extra virgin olive oil
- to taste salt
- pepper
- 1.76 oz parmigiano (grated)
Tools
- Pot
- Pan
Steps
Red Radicchio and Taleggio Risotto
First, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and clean the onion.
Place the vegetables in a pot, add 2 cups of water, 1 tablespoon of oil, and salt. Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and keep it warm.
Otherwise, you can use broth made with a vegetable bouillon cube (I leave the recipe for homemade vegetable bouillon cube above among the links). homemade vegetable bouillon cubeMeanwhile, finely chop the radicchio with a cutting board and knife and place it in a bowl.
Also, chop the white onion into small pieces and set aside.
Using the knife, cut the taleggio into not-too-large cubes.
At this point, we start cooking the sauce.
In a pan, add oil, radicchio, salt, and cook for a few minutes until it wilts.
Sauté the onion in a saucepan with olive oil, then add the rice and toast it.
Deglaze with white wine and let the alcohol evaporate.
Cook the rice by adding a ladleful of vegetable broth every now and then.
Halfway through cooking, add the radicchio and stir to distribute it evenly.
When the rice is cooked, remove the saucepan from the heat and stir in the taleggio cubes and grated parmigiano.
The red radicchio and taleggio risotto is ready. Let it rest for a few minutes before serving.
Tips
For risotto with radicchio and taleggio, any variety of radicchio can be used. If you want to reduce the bitterness, it’s recommended to chop it and soak it in a bowl of cold water for half an hour before draining and sautéing.
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FAQ (Frequently Asked Questions)
Can I use another type of cheese?
Yes, of course, like Montasio, Asiago, Fontina, Gorgonzola, etc.
Yes, of course, like Montasio, Asiago, Fontina, Gorgonzola, etc.
