Walnut risotto with brown butter and taleggio crostini

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

An unusual way to finish a superb risotto. After preparing the risotto in the normal manner, crisp bread slices draped with fontina cheese are layered on top. A fragrant butter is poured over the cheese, heating it sufficiently to melt it. This dish is typical of the Val d’Aosta region of Italy. Taleggio cheese is one of Italy’s most prized and loved cheeses and is available from good delicatessens.