Taleggio Risotto Recipe - Great Italian Chefs

Taleggio risotto with must and radicchio powder

Main
medium
4
30 minutes, plus 2 hours drying time for the radicchio

PT30M

PT2H

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.

Discover more:

Share recipe

Related recipes

Artichoke orzotto with toasted pine nuts

The Kitchen with Great British Chefs

Spinach and porcini risotto

Anna Tobias

Watercress and mussel risotto

The Kitchen with Great British Chefs

Risotto alla Certosina – lake fish and frog risotto

The Kitchen with Great Italian Chefs

Squid ink risotto – risotto al nero di seppia

Valeria Necchio

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Food processor

Preheat the oven to 90°C/gas mark ¼

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

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

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

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

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

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

Discover more:

Share recipe

Lorenzo Cogo

At just thirty-one years old, Lorenzo Cogo is the youngest Michelin-starred chef-owner in Italy. His creative, instinctive way of cooking has made him one of the most exciting figures in modern Italian cuisine.