intense taste, acidity, crunchiness: This risotto with Taleggio Dop and rennet apples with crunchy hazelnuts there are all the ingredients that I like. Ingredients that speak of a changing season, the falling leaves, wind that smells of wood. Autumn marks for me the beginning of the rice season. A dish that I love you very much for its versatility, which can be declined in a thousand ways, with many ingredients and so simple it, is surprising.
And what's the good of a creamy risotto with soft cheese and tasty as the taleggio Dop? For more, This risotto is easy to prepare, Provo will not take Rester. Hence the pippin apples, with their acidulous, They go perfectly with PDO cheese and the wild scent of hazelnuts.
The pairing cheese and pears has become traditional,. But I find that the acidity of the apples (especially if Renette or Granny Smith, green apples, to understand) give to the plate a thrust greater and a more interesting taste. Is, to reinforce this acidity, I completed the risotto with diced raw apples, with Peel, macerated in no files, oil and marjoram: fresh and aromatic.
You already know that I'm a Sicilian off race, because for me the rice is not limited to arancini. For me, a well-made risotto is heavenly, and then I refer you to all my RECIPES FOR RICE to find what you like, creative or traditional. And here on the site you will also find lots of recipes with Taleggio, For example,, the RISOTTO WITH LEEK TALEGGIO DOP GEL AND SAFFRON or the goduriose EGGS WITH MUSHROOMS AND TRUFFLE WITH FONDUE TALEGGIO DOP. Have a good day!
320 grams of Carnaroli rice
150 grams of DOP Taleggio at room temperature
brandy to blend the risotto, to taste
2 mele Renette
salt and pepper, to taste
vegetable broth, to taste
Marjoram, to taste
60 grams of cold butter
little lime juice
Tonda Gentile delle Langhe hazelnuts IGP, to taste
To prepare the risotto with Taleggio cheese and rennet apples, wash a rennet, peel, eliminate the cored and cut into thin slices, then into strips and diced. Put the diced apple in a bowl with cold water and lemon juice, so it does not oxidize. Cut the cheese into small pieces.
Heat the vegetable broth, so that it is hot. You can prepare the vegetable broth in advance, boiling for at least 40 minutes in the water a carrot, a stalk of celery, an onion and a little aromas (Laurel, Marjoram, Basil, little parsley).
Toast for a few minutes to dry rice (without oil or butter) in a large pan and lower edges (a copper pan would be perfect), over a very low heat. The recipe for risotto with Taleggio cheese and pippin apples prefer to toast the dry rice because the fat in the cheese and butter are already more than enough.
Add rice to the diced apples and well drained, mix and blend with a little grappa. When the alcohol has evaporated, add two ladles of broth and start cooking the risotto. Continue as usual, adding the broth gradually that the risotto dries.
While the risotto is cooking, thoroughly wash the second apple, slice thinly (with all the zest) and dice (brunoise). Place the apples in a bowl with a little lime juice, extra virgin olive oil and a few leaves of marjoram.
When the risotto is on the wave and still al dente, add the cheese and butter. Turn off the heat and stir the risotto, adding if necessary a little more broth to get the desired creaminess. Sprinkle with freshly ground black pepper and pour the risotto with Taleggio cheese and rennet apples in individual bowls. Garnish the risotto with raw apples marinated in lime juice and garnish with a few hazelnuts. Serve immediately and enjoy your meal!