Risotto with Radicchio and Taleggio

This risotto is a typical Italian recipe of the winter period. It is made of Taleggio and Radicchio. Taleggio is an Italian kind of soft fatty cheese typical of Lombardia in particular of Bergamo, Brescia, Como, Cremona, Lodi, Milan, Pavia, Treviso and Novara. Radicchio is a red intense kind of salad typical of the geographic area between Treviso and Venezia. With this recipe I'll show you how to prepare a simple and delicious main course with this two ingredients!

INGREDIENTS (for 4 people)

320 g of Rice

2 Vegetable stocks-cube

1/2 of Onion

150 g of Taleggio

200 g of Radicchio

1 Glass of Red wine

3-4 Tablespoons of Extra virgin olive oil

10 g of Butter

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: Oltrepò Pavese Pinot Nero (Red Wine)

PREPARATION

Prepare broth with water and 2 stocks-cube vegetable in a pot. Take the skin of 1/2 onion off and chop it. Heat the extra virgin olive oil with the butter in a pan, then put in it the onion and let it brown.

In the meantime clean, wash and dry the radicchio and cut it into pieces. Then add the radicchio in the pan and wait until it wilts.

Now add the rice and make it roast.

Then add the wine and let it evaporate. Start to add 1 ladle of hot broth and stir until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

When the rice is ready add the pieces of taleggio and stir in order to melt them.

At the end of the cooking the rice must be slightly firm to the teeth. Serve hot and if you desire you can sprinkle with some parmesan. This is the result:

BUON APPETITO!