EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Here we are with a dish that everyone will love: Taleggio risotto with balsamic vinegar.
This recipe combines two Italian excellences for a tasty and delicate first course. The rice goes well with the enveloping creaminess of the taleggio, contrasted by the acidulous note, just hinted, balsamic vinegar. The procedure is a bit different from the traditional one that requires the cooking of rice not in broth but in water:
TALEGGIO RISOTTO WITH BALSAMIC VINEGAR
Ingredients for 4 people: 320 g carnaroli rice – 500 g taleggio – 1 small glass of grappa (or apple vinegar) – a knob of butter – salt – Traditional Balsamic Vinegar
Begin the preparation of Taleggio risotto with balsamic vinegar by cutting the cheese into cubes and boiling water in a pot. Put the rice in another saucepan and toast.
Blend with Grappa (or apple vinegar), stir and add as much boiling water as it serves to completely cover the rice.
Cook over medium heat, stirring occasionally and covering if necessary. It will take about 14 minutes from roasting. When the rice is cooked, remove the pot from the heat and add butter and cheese to stir.
Season to taste with salt if necessary then divide the risotto with taleggio in the individual dishes completing with a little balsamic vinegar.
Enjoy your meal!