Preparation: 20 Minutes
Cooking: 20 Minutes
Portion: 2 Portions
150 gr of Carnaroli rice, preferable
100 gr of Taleggio cheese
1/2 white onion
1/2 glass of white wine
About 1 / 2 lt. vegetable broth
2 nuts of butter
15 gr of pistachios
EVO oil, to taste
Salt to taste
Pepper to taste
Start with the preparation of the broth, cutting of the taleggio (diced) and the pistachio grains: in this way you will have all the ingredients ready, available at the right time.
Shell the pistachios and cut them into grains: you will need them for the final garnish of the dish. Do it with a knife, in order to obtain a grain that is not too fine and "dusty":
It is pleasant to perceive its crispness on the palate instead.
At this point, move on to the preparation of risotto.
In a saucepan, prepare the sauté with EVO oil, a knob of butter and the chopped onion.
Add the rice, toast it, blend it with the white wine and let the alcohol evaporate.
Start adding the broth, a few ladles at a time, continuing to stir. Season with salt.
3 Minutes before the end of cooking, add the taleggio, so that the latter melts completely, giving the risotto creaminess.
With the flame off, add a knob of butter to stir and let stand 1 minute with the lid before serving.
At this point, use the pistacchio previously grain cutted and garnish the plate with it.
Enjoy & share It!