Taleggio risotto with grape must and radicchio powder
Item 1 of 1
- medium
- 4
- 30 minutes
This taleggio risotto recipe is a modern take on the classic, using a powder make from baked radicchio and drops of grape must to finish the dish. Grape must is the freshly pressed juice used in wine making, and introduces a distinctive sweet-sour note to this stunning dish to complement the rich cheese. Taleggio contains animal rennet, so seek an alternative to make this dish vegetarian.
First published in 2016
Ingredients
Metric
Imperial
Radicchio powder
- 1 radicchio
Vegetable stock
- 1 onion, quartered
- 1 celery stick, roughly chopped
- 1 carrot, roughly chopped
- 750ml of water
Whipped butter
- 125g of butter
- 1g of salt
- 6g of potato starch
Taleggio risotto
- 320g of carnaroli risotto rice, Lorenzo recommends Ecorì brand from Vercelli
- olive oil
- 100ml of white wine
- 80g of taleggio, cut into 1cm cubes (or use a vegetarian alternative)
- white balsamic vinegar
- salt
- pepper
To serve
- 50ml of grape must
SAVE RECIPE
Equipment
- Food processor
Method
1
Preheat the oven to 90°C/gas mark ¼
2
To make the radicchio powder, separate the radicchio leaves and spread them out over a baking tray. Place in the oven for 2 hours until completely crisp, then blend to a fine powder in a food processor
- 1 radicchio
3
To make the vegetable stock, add all of the ingredients to a pan and bring to a simmer. Allow to cook for 1 hour before passing through a fine sieve. You will need 500ml for the risotto – keep this warm in a pan
- 750ml of water
- 1 onion, quartered
- 1 celery stick, roughly chopped
- 1 carrot, roughly chopped
4
For the whipped butter, place the butter and salt in a pan with 125ml water and bring to the boil. Add the potato starch, mix well and bring back to the boil. Pour into a container and chill until needed
- 6g of potato starch
- 125g of butter
- 1g of salt
5
Begin the risotto by toasting the rice in a heavy-bottomed pan with a splash of olive oil. Add the white wine and cook over a medium heat until completely absorbed then add the warm vegetable stock a little at a time, stirring all the while until the rice is cooked through (approximately 15 minutes)
- 100ml of white wine
- 320g of carnaroli risotto rice, Lorenzo recommends Ecorì brand from Vercelli
- olive oil
6
Add a little whipped butter to the risotto and mix well until creamy. Stir in the taleggio, season with salt, pepper and a splash of white balsamic vinegar
- pepper
- 80g of taleggio, cut into 1cm cubes
- white balsamic vinegar
- salt
7
To serve, divide the risotto between bowls and dust over the radicchio powder. Finish with drops of the grape must and serve
- 50ml of grape must
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2025