Recipes / Creamy Taleggio risotto
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Creamy Taleggio risotto
Creamy rice, mushrooms and melting Taleggio.
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Ingredients
Adjusting the quantities
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Step 1
Fry the mushrooms in a knob of butter with the garlic and sage. Season and set aside.
Step 2
In the same pan, cook the finely sliced onion for 3 minutes. Add the rice and stir for 2 minutes.
Step 3
Pour in the wine. Once absorbed, add the stock a ladleful at a time, stirring as you go.
Step 4
Taste the rice and add a little more hot stock if needed. Stir in 80 g of Taleggio in pieces and the mushrooms. Wait 2 minutes, stir vigorously and serve hot with the remaining 20 g of Taleggio.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
A little kitchen tip
Add the stock a ladleful at a time and taste the rice as it cooks. Save some Taleggio for serving as a final creamy touch.
