Creamy Risotto with Radicchio and Taleggio
Main course
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Cook Time
1 h
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This radicchio and taleggio risotto is a real comfort food, perfect for autumn evenings. The bitter taste of radicchio blends perfectly with the creaminess of taleggio, creating a balance of flavors that wins you over at the first taste. I often prepare it when I have guests for dinner, because it is a dish that is remembered. The preparation requires a little attention, but the result is guaranteed. A tip? Use homemade vegetable broth to further enhance the taste of the risotto. It is a rich and satisfying vegetarian dish, ideal for those who love intense and enveloping flavors.
Ingredients (13 ingredients)
-
1 l water
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1 piece carrots
-
0.5 piece onions
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2 coste celery
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olive oil
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fine salt
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150 g rice for risotto (carnaroli or vialone nano)
-
100 g radicchio
-
100 g taleggio
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0.5 piece onions
-
100 ml white wine
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olive oil
-
fine salt
Preparation (9 steps)
Preparation of the vegetable broth
Insert 1 l of water, 1 carrot cut into pieces, half an onion cut into quarters and 2 celery stalks into pieces into the bowl. Cook for 30 Min./100°C/Stufe 1.
Preparation of radicchio and onion
In the meantime, finely chop 100 g of radicchio with a cutting board and knife and put it in a bowl. Also cut half a white onion into small pieces and set aside.
Preparation of the taleggio
Cut 100 g of taleggio into not too large cubes and set aside.
Cooking the radicchio
In a pan, put a drizzle of olive oil, the chopped radicchio, a pinch of fine salt and cook for a few minutes until wilted. Set aside.
Toasting the rice
Insert half an onion cut into small pieces into the bowl and chop for 3 Sek./Stufe 5. Add a drizzle of olive oil and sauté for 3 Min./120°C/Stufe 1. Add 150 g of rice for risotto and toast for 3 Min./120°C/Stufe 1.
Deglazing with white wine
Add 100 ml of white wine and cook for 2 Min./100°C/Stufe 1 without a measuring cup to evaporate the alcoholic part.
Cooking the risotto
Add a ladle of hot vegetable broth and cook for 15 Min./100°C/Stufe 1. Add hot vegetable broth whenever the rice absorbs it. Halfway through cooking, add the wilted radicchio and mix gently with a spatula.
Final creaming
Remove the bowl from the Thermomix. Add the taleggio cubes (keeping some aside for decoration) and stir vigorously with a wooden spoon until you get a creamy risotto.
Plating
Divide the risotto into plates, complete with the taleggio cubes set aside for decoration and serve hot.
Finished cooking? Great! 🎉
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Created by
Valentina Moretti
2
Rezepte
0
Kochbücher
Allergens
- Milk
- Celery
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