Today’s Regional Italian dish comes from Lombardia, the region of Milan.  It is a delicious risotto made with one of the most famous cheeses of the area: Taleggio, paired with apples.  Taleggio is a soft cow’s milk cheese made and named after Taleggio Valley (Val Taleggio) in the Italian Alps. It has a very strong aroma, but it is rather mild in flavour and it melts really well so it is often used to make dishes that require a creamy texture.  You can easily make some Polenta Concia with it or some Crespelle, Gnocchi or, like in this case, risotti.  I love its taste and I think it goes really well with the freshness and sweetness of the apples that also add some nice crunch to the dish.  It is another very easy recipe for a sophisticated looking main dish that will help you impress!  I love pairing cheese with fruits and if you read my posts on Pear and Gorgonzola Risotto and Parmigiano Reggiano Gelato you will know that it is quite a classic pairing in Italian cuisine.  Just give it a try and I am sure you’ll like it!  Enjoy!

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Taleggio and Apple Risotto

The recipe for a creamy risotto made with Taleggio and apples.

Course Main

Cuisine Italian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Author Manuela Zangara

Ingredients

• 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
• ½ onion finely chopped
• 250 gms – 8.8 oz. Taleggio cheese
• 2 apples 1 ½ cubed, ½ sliced
• 2 tbsp extra virgin olive oil
• 50 ml – 1.7 oz. white wine
• 1 lt – 33.8 oz. salty water or vegetable stock I used water as I did not want the stock to overpower the delicate flavour of the ingredients
• 4 tbsp Parmigiano Reggiano finely grated
• Salt to taste

Instructions

1. Start by putting the water with a pinch of salt in a pot and heat it on the fire. The water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it.
2. Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.
3. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.
4. Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
5. Then add enough hot water/stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
   
6. After 15 minutes, add the cubed apples and keep cooking.
   
7. When the rice is ready, put the fire off and add the grated Parmigiano Reggiano and cubed Taleggio to it. Mix very well, until the rice becomes creamy.
   
8. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot water/stock if needed.
9. Check for salt and season to your liking.
10. Decorate with the slices of apple and serve immediately.

Related Posts:

• PEAR AND GORGONZOLA RISOTTO
• Artichoke and Taleggio Risotto
• PORCINI RISOTTO
• RADICCHIO AND GORGONZOLA RISOTTO
• Castelmagno and Pear Risotto