In this refined risotto, the seared radicchio, which tastes slightly bitter, is balanced by the creamy Taleggio, a washed-rind cow’s milk cheese with a mild flavor. It melts easily, making it a wonderful addition to risotto or polenta. Gently swirl in the cheese just before serving.
Risotto with Taleggio, Radicchio & Red Wine
1 Tbs. extra-virgin olive oil
2 cups (6 oz./185 g.) shredded radicchio (about 1 small head)
2 cups (16 fl. oz./500 ml.) low-sodium chicken broth
2 cups (16 fl. oz./500 ml.) low-sodium beef broth
2 Tbs. unsalted butter
1/2 yellow onion, finely chopped
2 cups (14 oz./440 g.) Arborio rice
2 cups (16 fl. oz./50 ml.) dry red wine such as Pinot Noir or Merlot
6 oz. (185 g.) Taleggio cheese, rind removed and cut into small pieces
Sea salt and freshly ground pepper
1/3 cup (1 1/2 oz./45 g.) walnuts, toasted and chopped (optional)
Chopped fresh flat-leaf parsley for garnish (optional)
In a frying pan over medium-high heat, warm the olive oil. When it is hot, add the radicchio and saute, stirring often, until the edges are golden, about 4 minutes. Transfer to paper towels to drain. In a saucepan over medium heat, combine the chicken and beef broths and bring to a simmer. Reduce the heat so the broth mixture barely simmers.
In another saucepan over medium-high heat, melt 1 tablespoon of the butter. When it foams, add the onion and cook until translucent, about 2 minutes. Add the rice and stir until it becomes opaque, about 2 minutes. Add the wine, a little at a time, and cook, stirring constantly, until all of the wine is nearly absorbed, 5-6 minutes. Reduce the heat to medium, add a ladleful of the hot broth mixture, and cook, stirring constantly, until the liquid is almost fully absorbed. Continue adding the broth, a ladleful at a time and stirring constantly, until the rice is tender but still slightly firm in the center and creamy, about 20 minutes.
Stir in the radicchio, the remaining 1 tablespoon butter, and the cheese and season with salt and pepper. Spoon into warmed bowls, top with the walnuts and parsley, if desired, and serve at once. Serves 6-8.
Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan.