Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Risotto with Taleggio and Wild Carrot Honey
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 26
- Sodium
- 605
- Total: 50 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 35 min
Ingredients
4 cups vegetable stock, homemade or store-bought
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, finely dice
1 cup Carnaroli rice
1/2 cup dry white wine
1/4 pound Taleggio or La Tur cheese, cut into 1/2-inch cubes
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground black pepper
1/2 head Treviso radicchio, thinly sliced
1 tablespoon finely chopped fresh Italian parsley
4 to 6 teaspoons wild carrot honey or sunflower honey
Directions
- In a small pot, heat the stock over medium-low heat until just before boiling. Reduce the heat to low and keep warm. In a deep, 14-inch nonstick saute pan, heat the olive oil and butter over medium-high heat. Add the shallot and saute for 2 to 3 minutes, until the shallot is softened but not colored. Add the rice and stir well, making sure to coat all the grains in oil. Toss the rice a few times, then add the wine and let it reduce for 2 to 3 minutes.
- Reduce the heat to medium-low and slowly start adding the stock, a 4- to 6-ounce ladleful at a time. Stir constantly, giving the rice time to absorb the liquid each time before adding another ladleful, until the rice is al dente, 15 to 25 minutes.
- Add the Taleggio and let it melt completely, about 4 minutes. Add the Parmesan and season with salt and pepper to taste. Remove the pan from the heat and add the radicchio, stirring to mix it well with the rice.
- Serve on plates garnished with the parsley, a touch of grated Parmesan, and lastly, a generous teaspoon of the honey.