Risotto with apple and Taleggio cheese

Risotto with Apples and Taleggio Cheese: a delicious and comforting recipe

Total time: 50 minutes
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4

Are you looking for a risotto recipe that will impress and surprise? The risotto with apples and Taleggio cheese is the perfect choice! This unusual combination brings a mix of sweet and savory flavors, creating a savory and elegant dish, ideal for a special dinner or occasion.

Ingredients for the risotto broth:
- 2 medium carrots
- 4 small potatoes
- 1 large onion
- 1 stalk of parsley
- 1 stalk of celery
- 1 liter of water
- Salt, to taste

Ingredients for the risotto:
- 300 g Arborio rice (ideal for risotto)
- 1 large apple, preferably a sweet-tart variety (e.g., Granny Smith)
- 150 g Taleggio cheese (or another creamy cheese)
- 50 ml dry white wine
- 50 g butter
- 1 tablespoon extra virgin olive oil
- 50 g grated Parmesan
- Freshly ground pepper, to taste
- Fresh parsley leaves, for garnish

Preparing the broth:
1. Start by washing and peeling the vegetables. Cut the carrots and potatoes into small cubes, and slice the onion thinly.
2. Place the vegetables in a large pot, add 1 liter of water, and bring everything to a boil.
3. Simmer the broth on low heat for 20-25 minutes until the vegetables are soft. Season with salt to taste. Once ready, strain the broth and keep the liquid for the risotto.

Preparing the risotto:
1. In a deep skillet, melt the butter together with the olive oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.
2. Add the Arborio rice and mix well, cooking for 1-2 minutes. This will allow the rice to absorb the flavors of the butter and onion.
3. Pour in the white wine and stir constantly until the liquid is completely absorbed by the rice.
4. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle. This process will take about 20-25 minutes until the rice becomes creamy and al dente.
5. In the meantime, peel the apple and cut it into small cubes. Once the rice is ready, add the apple cubes and the Taleggio cheese cut into pieces, mixing well to integrate them into the risotto.

Serving:
1. Remove the skillet from heat and add the grated Parmesan, stirring gently to achieve a creamy texture. Taste and season with freshly ground pepper.
2. Serve the risotto hot, garnished with fresh parsley leaves for an extra touch of freshness.

Practical tips:
- Choose apples that contrast with Taleggio cheese; this way, the sweetness of the apples will perfectly complement the savory flavors.
- Risotto is best served immediately, but if you need to keep it, reheat it with a little broth or water to restore its creaminess.
- You can also experiment with other types of cheese, such as goat cheese or gorgonzola, for a different flavor.

This risotto recipe with apples and Taleggio cheese is not only a wonderful choice for a sophisticated dinner but also a delicious way to bring a touch of creativity into the kitchen. Bon appétit!