📝 About This Recipe
Hailing from the mist-covered valleys of Lombardy, this Risotto al Taleggio is the ultimate expression of Italian comfort food. It features the luxurious, melt-in-your-mouth texture of Taleggio DOP, a wash-rind cheese known for its buttery sweetness and subtle tang. This dish transforms humble grains of rice into a velvety masterpiece, balanced by the aromatic warmth of toasted sage and a crisp splash of dry white wine.
🥗 Ingredients
The Base
- 320 grams Carnaroli or Arborio Rice (high-quality superfino grade)
- 2 Shallots (very finely minced)
- 50 grams Unsalted Butter (divided into two portions)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
The Liquid
- 1.5 liters Vegetable or Light Chicken Stock (kept at a steady simmer)
- 120 ml Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Mantecatura (Finishing)
- 200 grams Taleggio Cheese (rind removed, cubed, at room temperature)
- 40 grams Parmigiano Reggiano (freshly grated)
- 8-10 pieces Fresh Sage Leaves (whole)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Bring it to a gentle simmer and keep it there throughout the cooking process; adding cold stock to the rice will shock it and ruin the starch release.
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2
In a heavy-bottomed wide pot or a traditional 'rondeau', melt half of the butter (25g) with the olive oil over medium-low heat.
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3
Add the minced shallots and a pinch of salt. Sauté gently for about 3-4 minutes until translucent and soft, ensuring they do not take on any brown color.
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4
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent but the center remains white. You should hear a slight 'clicking' sound as the rice toasts.
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5
Pour in the white wine. It will hiss and steam beautifully; stir until the wine has been completely absorbed by the rice and the sharp smell of alcohol has evaporated.
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6
Add your first ladle of simmering stock to the rice. Stir frequently. Wait until the liquid is almost entirely absorbed before adding the next ladle.
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7
Continue adding stock, one ladle at a time, for about 16-18 minutes. Maintain a constant 'smile' (a gentle bubble) in the pot. Stirring is key—it rubs the starch off the grains to create the creamy sauce.
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8
While the rice cooks, place the remaining butter in a small skillet over medium heat. Add the sage leaves and fry until the butter smells nutty and turns golden brown, and the sage leaves are crisp. Remove from heat and set aside.
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9
Taste the rice at the 16-minute mark. It should be 'al dente'—firm to the bite but not crunchy. If it is still too hard, add one more half-ladle of stock.
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10
Once the rice is cooked, remove the pot from the heat entirely. This is crucial for the 'mantecatura' (enriching) process.
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11
Add the cubed Taleggio and the grated Parmigiano Reggiano. Cover the pot with a lid and let it rest undisturbed for 2 minutes to allow the cheese to melt.
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12
Remove the lid and stir vigorously with a wooden spoon, shaking the pan back and forth to incorporate air and create the 'all'onda' (wavy) texture. If it looks too thick, add a tiny splash of hot stock.
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13
Season with freshly cracked black pepper and a final check for salt. Spoon the risotto onto warm flat plates, tapping the bottom of the plate to help the rice spread evenly.
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14
Garnish each plate with the crispy sage leaves and a drizzle of that fragrant brown butter from the skillet. Serve immediately.
💡 Chef's Tips
Use Carnaroli rice if possible; it has a higher starch content and holds its shape better than Arborio, resulting in a superior texture. Never wash the rice before cooking, as this removes the essential surface starch needed to make the risotto creamy. Ensure the Taleggio is at room temperature and the rind is completely removed, as the rind does not melt smoothly and can be overly pungent. Always remove the pan from the heat before adding the cheese and butter to prevent the fats from separating and becoming oily. If you cannot find Taleggio, Fontina or a very mild Gorgonzola Dolce can be used as a substitute, though the flavor profile will shift.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like Gavi di Gavi or a lightly oaked Chardonnay to cut through the richness. Serve as a 'Primi' followed by a light arugula salad with lemon vinaigrette to cleanse the palate. A side of roasted balsamic glazed radicchio provides a wonderful bitter contrast to the sweet creaminess of the cheese. For an extra touch of luxury, top with a few drops of high-quality aged balsamic vinegar or a shaving of fresh truffle. Enjoy with warm, crusty ciabatta bread to soak up any remaining creamy sauce.