Monday, January 08, 2007

Risotto with Taleggio



This is our latest favorite comfort food. It's a very "bare-bones" risotto, using the bare minimum of ingredients. You can certainly add stuff - in the picture above, there are some gently fried funnel chanterelles added along with a few slices of serrano ham, but frankly, I like the plain version better. It's just so very satisfying! And Taleggio is the perfect cheese here - soft and creamy, but with plenty of flavor. You can add parmesan, you can add butter - but you dont have to. At all.



Risotto with Taleggio
Serves 2

1 small onion, finely chopped
olive oil, about 2 tsp
200 ml (just under 1 cup) arborio rice
800 ml good stock, chicken or vegetable
100 g Taleggio cheese, diced
1 tbsp runny honey
1-2 tsp chipotle sauce
1/2 lemon

Heat the oil in a large pan, and the stock in another pan. Fry the onion in the oil for a few minutes without letting it color. Add the rise and turn up the heat. Let it color a bit, and then start adding the stock. Add more as soon as the rice looks dry. It should take about 20 minutes in total - taste the rice so you know when it's done. It should have a little bite to it. You might not need all the stock, or you might need more. (just add hot water then.)

Stir in the cheese, and season with honey, lemon and a little bit of chipotle sauce. Use regular chilli powder or cayenne pepper if you can't get chipotle, but the lightly smoked flavor really works here.

Recipe in Swedish:
Risotto med Taleggio

15 comments:

Henrik said...

Hmm... I believe you just solved my dinner problems for the day. :)

Henrik said...

My god, this is absolutely delicious! I followed your "serving suggestion" and pan fried some chanterelles and mixed that in at the end, and served with strips of Serrano ham. The Tallegio just explodes in this dish. Top marks for this, ten out of ten!

Kristen said...

Oh yummy! I love any kind of risotto, but this sounds so good!

Anne said...

Henrik, oooh! I'm so glad you like it :) I was completely amazed first time I had it, plain. Then I went with the additions, and then it's back to plain. In fact, I can't wait to make it again. Total comfort food!

kristen - do try! It's so simple, but really terrific!

Dagmar said...

I love taleggio risotto, it's a new favourite here as well (only plain). Coincidentally we had it for dinner tonight :-)

Henrik said...

I must admit I was a bit sceptical to the Taleggio when I diced it - it is a very pungent cheese - but it mellowed down beautifully when melting into the stock. Definitely a keeper, this one; I encourage EVERYONE to try this!

Anonymous said...

I love how versatile risotto is, this looks so creamy!

Anonymous said...

This was amazingly good.
Just want to echo the other comments on this page. Try this!

Henrik said...

Second serving! This time I added a splash of white wine instead of the first ladle of stock, used vegetable stock and finally got my hands on some chipotle sauce to mix in. Mixed wild mushrooms and boletus went in with the cheese. Yummy. Next time I'll take pictures and post it over at Mums instead of highjacking your comments. ;)

Wieke said...

In the hope I'm not offending your recipe by these questions: Is it possible to replace the chipotle sauce with some tabasco? Or maybe some pickled jalapenos with cream (I found two completely different recipes)? Chipotle sauce is probably hard to get where I live...

Anne said...

Wieke - oh, you can absolutely add tabasco, or just skip it for that matter, I often do. Chipotle adds a slight smokey flavor that goes well with it - if you'd like, fry some crispy bacon to go on top! :)

Wieke said...

Thanks :)

Wieke said...

Made it today, it was delicious!

poison-key said...

I found your blog by chance, looking for recipes to use a big piece of Taleggio, and tried your recipe for lunch today.
It is delicious!! I will definitely look into your other recipes ^_^

t. said...

the combination of taleggio, honey, and chipotle sauce is pure genius! delicious!