I had forgotten just how good risotto made with Taleggio tastes.
Taleggio is is a Northern Italian cheese with a semi-soft, washed rind named after the Alpine valley of Taleggio. The cheese has a thin crust and a strong, distinctive aroma, but its flavour is comparatively mild when compared with other washed rind cheeses. It is a DOP product (Protected Designation of Origin) . It is produced in Lombardy, Piedmont and the Veneto region. The Igor I used is from Lombardy, butI Taleggio is also produced in Lombardy, Piedmont and the Veneto region.
Taleggio is described as being Smear-Ripened Cheese. I had to look this up and all it means is that the bacteria (Brevibacterium linens) is smeared onto the rind of the cheese and while the cheese is aging, the rind is washed (washed rind) to discourage mould growth and provide moisture to encourage growth of the bacteria.
Making the risotto is very simple and you will be able to see this from the photos.
I used Carnaroli rice, but sometimes I use Aborio. You will need butter, oil, stock, some herbs (parsley and thyme), spring onion (or white onion) and white wine – nothing different to making risotto. At times I have used vodka instead of white wine and on one occasion a shot glass of grappa instead . All good.
I do not usually weigh produce when I cook, but if you are cooking for 4-6 people, use 300g rice, 40ml wine/ 20ml is using vodka or grappa, 1L hot stock.
On this occasion I also added chopped fresh fennel. On other occasions I may add some red radicchio.
Above there is extra virgin olive oil and butter, chopped parsley and thyme. Heat this and sauté some spring onion in the mixture. I like to use spring onion – it is milder tasting.
Add some chopped, fresh fennel and some fonds if there are any.
Add rice and have some good stock ready.
Toast the rice slightly, add wine, evaporate, cover with hot stock and stir. Add more stock as required.
Have some cubed Taleggio ready (you can decide just how cheesy you want it).
Add the cheese when the rice is cooked (rice has good body but is not crunchy and there is still some liquid in the pan.) called all’onda.
Stir the cheese into the risotto until it is smooth and creamy.
Rather than grinding black pepper on this occasion I ground some pink peppercorns onto the top of the risotto .
Risotto recipes :