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.
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, melt
Stir in the radicchio, the remaining
© 2013 All rights reserved. Published by Weldon Owen.