Taleggio risotto with pistachio grains



Difficulty: Low

Preparation: 20 Minutes

Cooking: 20 Minutes

Portion: 2 Portions




Ingredients:


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




Preparation:


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!





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