Taleggio risotto with grape must and radicchio powder
by
- Main
- Medium
- 4
- 30 minutes
PT30M
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.
Ingredients
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
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
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Taleggio risotto with grape must and radicchio powder
