Good morning, Today a delicious risotto and original: leek risotto and Taleggio Dop, with saffron cream and toasted hazelnuts. Today I return to my beloved risotto and leave you a recipe that I created and executed October 9, 2016 in Novara during a cooking show during Exporice with a new rice all by experience: Razza 77 rizzotti rice. A rice, even for the most discerning palate, It can become a viable alternative to Carnaroli or Vialone Nano.
And if I have intrigued you on rice Race 77, I invite you to read my feature article the rediscovery of this rice all Italian. This risotto is cooked in an onion soup with leeks and cheese and garnished with a saffron cream-gel, Rosemary and Roasted Hazelnuts. In this recipe, I tried to highlight 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 leek risotto and Taleggio Dop has a sweetish, having regard to the broth and the presence of leeks, but it is well balanced by the flavor of the PDO cheese and the intense fragrance of saffron. Is’ an easy dish to make, 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 or for the Christmas holiday menu. And if you love risotto, do not forget to have a look at all my RECIPES FOR RICE. Have a good day!
300 grams of rice Carnaroli
80 grams of taleggio Dop
extra virgin olive oil, to taste
salt and pepper, to taste
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
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 liters of water and let them simmer for about an hour, until the liquid is reduced by about half.
For the saffron cream (You can prepare this in advance), dissolve the maizena 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 a little onion broth every now and then so they don't caramelize too much.
Add rice, Roast it for a few minutes stirring occasionally, then add wine. Evaporating alcohol, Salt lightly and start cooking the risotto gradually adding the onion broth, until you bring the rice to the wave. Turn off the heat and stir the risotto con taleggio. Adjust the salt and add the chopped rosemary and a little black reel pepper.
Composition of the dish: serve the rice on flat plates, decorating the surface with saffron cream and toasted hazelnuts. Bon appétit!