Name: Risotto with Taleggio, Radicchio, and Red Wine
Yield: Serves 6–8
Ingredients: Sea salt and freshly ground pepper; 6 oz (185 g) Taleggio cheese, rind removed and cut into small pieces; ⅓ cup (1½ oz/45 g) walnuts, toasted and chopped (optional); 2 cups (16 fl oz/500 ml) dry red wine such as Pinot Noir or Merlot; 2 cups (14 oz/440 g) Arborio rice; 2 cups (16 fl oz/500 ml) low-sodium beef broth; 2 cups (16 fl oz/500 ml) low-sodium chicken broth; ½ yellow onion, finely chopped; 2 Tbsp unsalted butter; 2 cups (6 oz/185 g) shredded radicchio (about 1 small head); 1 Tbsp extra-virgin olive oil; Chopped fresh flat-leaf parsley for garnish (optional)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

In this refined risotto, the seared radicchio, which tastes slightly bitter, is balanced by the creamy Taleggio, a washed-rind cow’s milk cheese with a strong aroma but mild flavor. It melts readily, making it a good option to stir into risotto or polenta. Gently swirl in the cheese just before serving.

Ingredients

1 Tbsp extra-virgin olive oil
2 cups (6 oz/185

Main course

Method

In a frying pan over medium-high heat, warm the olive oil. When it is hot, add the radicchio and sauté, stirring often, until the edges are golden, about 4 minutes. Transfer to paper towels to drain. In a saucepan over medium heat, combine the chicken and beef broths and bring to a simmer. Reduce the heat so the broth mixture barely simmers.

In another saucepan over medium-high heat, m