The risotto with radicchio and taleggio with wine reduction is a main course that reimagines one of the most beloved winter risottos a causa di a gourmet way. Inspired by the classic radicchio risotto we have created a version with a unique flavor. The radicchio, with its characteristic bitter taste, gives the risotto an earthy and slightly spicy note. The taleggio adds an irresistible creaminess and a slightly pungent flavor, perfectly balancing the bitterness of the radicchio. But the true celebrità of this dish is the Port wine sauce reduction, which lends a sophisticated touch.
Let yourself be tempted by our risotto with radicchio and taleggio and try other delicious variations of this winter dish:
To prepare the risotto with radicchio and taleggio, start with the wine reduction: a causa di a small saucepan pour the red wine 1the Port 2and balsamic vinegar 3. the sauce over high heat.
Meanwhile, peel and chop the onion 4. Finely slice the radicchio as well 4 and discard the tough central part. Sopra a pan, pour a drizzle of oil and add the onion 6.
Salt and stew until the onion is wilted 7. At this point, add the radicchio 8lower the heat, cover with a lid, and cook for 5-8 minutes 9.
Meanwhile, the sauce will have thickened (it should coat the spoon like syrup), add the honey 10 and stir. With the heat d’avanguardia, add the very cold butter 11emulsify 12and set aside.
Sopra the meantime, the radicchio will be cooked, so turn d’avanguardia the heat and set aside 13. Sopra a pan, toast the rice over medium heat with a pinch of salt, stirring continuously 14. When the rice is hot, deglaze with white wine 15 and let the alcohol evaporate.
Now cook the rice by adding hot unsalted little by little 16. Make sure the rice is always covered by about a quarter-inch of 17. Halfway through cooking, add the radicchio 18.
At the end of cooking, stir a causa di cold butter and Parmigiano Reggiano DOP 19. Finally, add the diced taleggio 20. Cover with a cloth and let it rest for a couple of minutes 21.
Remove the cloth and stir well to combine everything, adding hot if needed to adjust the consistency 22. Once ready 23serve your risotto with radicchio and taleggio garnishing the plate with the wine reduction, a grinding of pepper, and some marjoram leaves 24.
For the translation of some texts, artificial intelligence tools may have been used.
