Risotto with leeks and taleggio Dop, with saffron cream and hazelnuts

Good morning, Today I return to my beloved rice dishes and I leave you a recipe that I will live Sunday 9 October in Novara at Exporice. Not fond of the term show cooking, but I mean this is: at 10.30 I'll be in the kitchen to tell you about a new rice all by experiment, the Breed 77. Will try him together in a recipe that I loved. Onion soup with risotto with leeks and taleggio, saffron cream, Rosemary and Roasted Hazelnuts. I tried to emphasize the great products of Novara, as the onion of Cureggio and Fontaneto (Slow Food), the hazelnut Tonda Gentile, taleggio and wine Colline Novaresi Igt. The dish has a sweetness, having regard to the broth and the presence of leeks, but it is well balanced by the saltiness of the cheese and saffron scented. I'm used’ easy to do, I swear to you, and if you have some’ of familiarity and passion for risotto I recommend really give it a try, Maybe in a dinner with guests who want to impress. And for those of you who would or could be in Novara on 9 October, I wait: You can find all the information, the schedule of events and numbers for reservations by clicking on this link. Have a good day!

Ingredients for 4 people:

  • 300 grams of rice Carnaroli
  • 2 leeks
  • 80 grams of taleggio Dop
  • extra virgin olive oil, just enough
  • salt and pepper, just enough
  • 60 grams of lightly toasted hazelnut Tonda Gentile delle Langhe Pgi
  • 100 ml dry white wine
  • 4 onions of Cureggio and Fontaneto (or 4 white onions) for the onion broth
  • a sprig of fresh rosemary
  • 1 sachet of Saffron
  • some pistils of Saffron
  • 100 millilitres of water
  • 2,5 grams cornstarch

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For the onion broth, You can prepare in advance, clean onions by eliminating the peel and slice them roughly: put them in a large pot with 4 litres of water and let Simmons for about an hour, until the liquid is reduced by about half.

For the saffron cream (You can prepare this in advance), dissolve the cornstarch in the water, then bring the liquid to a boil, stirring constantly. Add the sachet and saffron pistils and leave the mixture to cool, that becomes a soft gel, intensely fragrant saffron yellow. Store at room temperature.

Cut the taleggio Dop cheese, diced, by removing the Peel, and leave it at room temperature. Finely chop the Rosemary and coarsely chopped hazelnuts

Clean the leeks, eliminating the final part, the dark green top and the first two leaves, then wash them and chop finely with a knife. Put the leeks in a large pan (If it were in copper would be perfect for risotto), gradually add oil and onion broth and let them Cook slowly over low heat for 10-15 minutes, until they are tender and translucent. Keep adding every once in a while’ onion broth to keep them caramelize too.

Add rice, Roast it for a few minutes stirring occasionally, then add wine. Evaporate the alcohol, Salt lightly and start cooking the risotto gradually adding the onion broth, until the Cook rice to the wave. Turn off the heat and stir the risotto con taleggio. Adjust salt if necessary and add the chopped Rosemary and a little’ Black milled pepper.

Composition of the dish: serve the rice on flat plates, decorating the surface with saffron cream and toasted hazelnuts. Bon appétit!

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