Risotto with radicchio and taleggio

Tasty and simple to prepare: here is the recipe for risotto with radicchio and taleggio, perfect for a family lunch or dinner.

Preparing risotto with radicchio and taleggio is really very simple and if you are a cheese lover you cannot miss this exquisite variant , which will allow you to bring a tasty and creamy first course to the table. In fact, thanks to its taste and consistency, taleggio is truly one of the best companions of radicchio, perfect for counteracting its bitter flavor, making this first course a real dream !

If you are among those who consider risotto to be a complex preparation, it means that you have never followed our recipes. For perfect cooking, in fact, it is necessary to add the broth at the right time but also stir it off the heat with grated cheese and butter or, as in this case, taleggio.

How to prepare the recipe for risotto with red radicchio and taleggio cheese

1. Start preparing the risotto by cutting the radicchio into thin strips and the cheese into cubes.
2. Take a saucepan and fry the finely chopped shallot with a drizzle of olive oil . After a few minutes, add the radicchio and let it cook for 5-10 minutes .
3. Once the vegetables are cooked, add the rice and toast it for a couple of minutes.
4. Add the white wine (or red to taste) and let the alcohol evaporate over a high flame.
5. Add a few ladles of boiling vegetable broth to cover it, lower the heat and cook the rice, adding more broth if necessary. In total, it will take 16-18 minutes from the first broth to boil. While cooking, also add salt and pepper.
6. Once cooking is complete, turn off the heat, add the diced taleggio and a few spoonfuls of grated cheese to taste. Mix well and let rest for two minutes .

To maintain a crunchy note of the radicchio you can add it last, together with the creaming ingredients, just as you can see in this video .

Risotto with radicchio Trevisana style: tips for preparing it

Making a good risotto is the art of a few and there are some little tricks to avoid making a mistake with the dish and making it to perfection.

• First of all, for this particular risotto, we advise you to be very careful during the creaming phase: the taleggio, in fact, given its consistency, will tend to dry the rice, so a good method is to leave it a little longer wet so as to hold the wave well and not become too dry.
• As for radicchio, however, try to eliminate the white and hard part, which would leave an unpleasant bitter taste in the mouth.
• As for crunchiness , it all depends on when you add it to the cooking time : if you add it straight away it will soften, but if you add it halfway through cooking or towards the end, you will have a crispier radicchio.
• As a final tip, if you want to create a delicious dish , you can try adding a few slices of crispy speck at the end: a touch of class for a fabulous risotto!

Conservation

Risotto is one of those dishes to be enjoyed freshly made in order to appreciate its creaminess. However, if you have leftovers, it can easily be kept in the refrigerator for a couple of days. Heat it in a pan or in the microwave before enjoying it.

Radicchio from Treviso: a quality ingredient

Radicchio di Treviso, also known as "winter flower", is protected by the PGI (Protected Geographical Indication) brand , which guarantees its quality and link with the territory. Late radicchio , in particular, requires a complex and artisanal manufacturing process, which involves harvesting by hand, blanching in cold spring water and subsequent drying. This treatment gives the late radicchio a unique taste, sweeter and crunchier than the early variety.

In addition to its distinctive flavor, Treviso Radicchio is rich in antioxidants, vitamins and minerals, making it not only tasty but also healthy . It is used in many recipes of Venetian and Italian cuisine, from raw in salads to cooked in risottos, pasta and even grilled or combined with cheeses and meats.

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Radicchio risotto: the classic recipe and all the delicious variations to try