Home » Taleggio Dop risotto with crispy vegetables

Taleggio Dop risotto with crispy vegetables

by Ada Parisi
5 min read

Taleggio Dop risotto with crispy vegetables: a new rice recipe, light and flavorful. I love rice and not giving up, even in summer, Although the risotto to many doesn't look like a summer dish except for salads. Then I dressed this risotto of colors in my collection spring-summer: Zucchini, Green beans, Peppers, carrots, Zucchini Flowers, tomatoes and lots of herbs. Then I creamed with Taleggio Dop and I decorated the plate with all the crunchy vegetables that are inside. A ' Garden’ to enjoy rice! And it's easy easy, I swear: don't pay any attention to how I present the dishes, the dell'impiattamento is my obsession… everything can be done even without the aesthetic craze.

Ingredients for 4 people:

  • 320 grams of Carnaroli rice
  • 2 Zucchini
  • 1 carrot
  • medium yellow pepper
  • 10 cherry tomatoes Igp
  • 15 green beans
  • 10 Zucchini Flowers
  • enough chives
  • lemon thyme, fresh oregano, Marjoram and Basil as required
  • salt to taste
  • 1,5 liters of vegetable broth or veal gravy or chicken
  • 100 grams of Taleggio Dop
  • one shallot or fresh onion
  • a pinch of grated lemon peel
  • extra virgin olive oil as required
  • 30 grams of butter

Wash and clean all the vegetables. The zucchini using only the green parts, cut into strips and then diced very small (brunoise), cut into strips and then into cubes the pepper and carrots. Clean the green beans and Blanch them for 10 minutes in unsalted water, then cut them into very small pieces. Cross engraving tomatoes, Blanch them for a minute and peel them: open them in half, remove the seeds and the water and cut into small cubes. With hands, make pumpkin flowers striped. Finally, Finely chop herbs.

Chop the onion and put it in a pan with an extra virgin olive oil. Make it wither, joining little hot stock slowly and, When will be transparent, Add rice. Toast for a few minutes, mixing; start cooking the risotto gradually adding the broth.

While rice is cooking, skip all the vegetables for a minute, in a pan with a little oil, except the courgette flowers and tomatoes. Season with salt and set aside. Why do they have to remain crunchy and, given the small size, go only polished with oil.

Arrived mid Cook the risotto, season with salt and add the chopped herbs. Bring cooking risotto all'onda and, fire off, Add the diced Cheese and butter. Stir until you have a creamy risotto. Combine the sautéed vegetables, the lemon zest, Zucchini Flowers and tomatoes. Mix well.

Serve the risotto, Garnish with fresh herbs and, If you like, raw strips of the same vegetables used in baking. Bon appétit!

THE PAIRING: The aroma and taste of fresh Lugana Dop are ideal combination for this dish, where are balanced the delicate flavours of the vegetables and the fruity and enveloping Taleggio Dop. The Lugana produced by the company Bao (in Pozzolengo, in the province of Brescia) Returns the nose hints of peach and white fruit, with a mineral taste and fruity and slightly bitter finish, that goes with the notes of the same Taleggio.

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bonbonlavande July 3, 2014 - 17:37

Beautiful!! And of course it will also be delicious ;-) Hello, Catherine

Sicilians creative in the kitchen July 4, 2014 - 11:37

Catherine, Hi, Welcome and thank you! See you soon, ADA

ALE - Softly Inventing July 1, 2014 - 00:02

Adaaaa…i love risotto and this seems awesome! favolosoooo!

Sicilians creative in the kitchen July 1, 2014 - 11:09

Thanks Ale! Even me and I like them all year round! Summer including! Kisses!


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