Red Radicchio and Taleggio Risotto

In my previous article, I introduced you to the creamy chickpea soup. Today, I’m suggesting a dish packed with flavors: Red radicchio and Taleggio risotto.

Among the various types of rice, Carnaroli is highly esteemed. Its long grains, high starch content, and excellent cooking resistance make it stand out. Additionally, Carnaroli rice contains a good amount of lysine, an essential amino acid.

Index:

• Ingredients
• Preparation
• Wine Pairing

Ingredients

• 1 liter of vegetable broth
• ½ yellow onion
• 1 Red radicchio
• 300g Carnaroli rice
• 100g Taleggio cheese
• Extra virgin olive oil: as needed
• Salt, pepper: as needed

Preparation

1. Prepare the warm vegetable broth
2. Clean and wash the radicchio
3. On a cutting board, slice the red radicchio into thin strips
4. Chop the onion
5. In a pan, heat some olive oil
6. Once the oil is hot, add the chopped onion
7. After a moment, add the sliced radicchio
8. Pour in a ladle of hot broth
9. When the broth has evaporated, add the rice and let it toast
10. Deglaze with wine
11. Add a ladle of broth every time it’s absorbed
12. On a cutting board, dice the Taleggio cheese
13. When the rice is cooked, adjust the seasoning with salt and pepper, then add the Taleggio
14. After a moment, serve the risotto

If you like, you can add a sprinkle of grated Parmigiano Reggiano on each dish.

Wine Pairing

Pair this dish with a Roero Arneis DOCG from Piedmont. This wine has an intense straw yellow color. On the nose, it offers notes of yellow-fleshed fruit with a predominance of peach, along with hints of acacia flowers and tropical fruits. It has a soft, persistent palate with a salty, mineral finish, characteristic of the sandy soils of Roero.