Taleggio Risotto Recipe
by Lorenzo Cogo
4
30 minutes
Ingredients

Radicchio powder

  • 1 radicchio

Vegetable stock

  • 1 onion, quartered
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 750ml of water

Whipped butter

  • 125g of butter
  • 1g of salt
  • 6g of potato starch

Taleggio risotto

  • 320g of carnaroli risotto rice, Lorenzo recommends Ecorì brand from Vercelli
  • olive oil
  • 100ml of white wine
  • 80g of taleggio, cut into 1cm cubes (or use a vegetarian alternative)
  • white balsamic vinegar
  • salt
  • pepper

To serve

  • 50ml of grape must
Method
1
Preheat the oven to 90°C/gas mark ¼
2
To make the radicchio powder, separate the radicchio leaves and spread them out over a baking tray. Place in the oven for 2 hours until completely crisp, then blend to a fine powder in a food processor
  • 1 radicchio
3
To make the vegetable stock, add all of the ingredients to a pan and bring to a simmer. Allow to cook for 1 hour before passing through a fine sieve. You will need 500ml for the risotto – keep this warm in a pan
  • 750ml of water
  • 1 onion, quartered
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
4
For the whipped butter, place the butter and salt in a pan with 125ml water and bring to the boil. Add the potato starch, mix well and bring back to the boil. Pour into a container and chill until needed
  • 6g of potato starch
  • 125g of butter
  • 1g of salt
5
Begin the risotto by toasting the rice in a heavy-bottomed pan with a splash of olive oil. Add the white wine and cook over a medium heat until completely absorbed then add the warm vegetable stock a little at a time, stirring all the while until the rice is cooked through (approximately 15 minutes)
  • 100ml of white wine
  • 320g of carnaroli risotto rice, Lorenzo recommends Ecorì brand from Vercelli
  • olive oil
6
Add a little whipped butter to the risotto and mix well until creamy. Stir in the taleggio, season with salt, pepper and a splash of white balsamic vinegar
  • pepper
  • 80g of taleggio, cut into 1cm cubes
  • white balsamic vinegar
  • salt
7
To serve, divide the risotto between bowls and dust over the radicchio powder. Finish with drops of the grape must and serve
  • 50ml of grape must