Risotto with Taleggio, Radicchio, and Red Wine

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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

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