Risotto di patate e taleggio

Risotto di patate e taleggio

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
40g butter
40ml olive oil
1 small brown onion, peeled and finely diced
3 medium-sized potatoes, peeled and finely diced
200g italian risotto rice
2 litres Golden chicken stock, kept simmering
salt and pepper
120g taleggio
grana padano
sage leaves

Method

  1. Heat the butter and oil in a heavy-based pan and cook the onion and potatoes for a few minutes. Add the rice and toast it by frying it until it has absorbed all the fat.
  2. After a minute or so, begin to add the hot stock, a ladleful at a time, stirring constantly. As the risotto is cooking, be careful not to drown the rice or allow it to become too dry.
  3. Cook for 15–20 minutes, or until the rice is cooked, but each grain is still slightly firm in the centre. Season lightly. Remove from the heat and stir in the taleggio, grana padano and sage leaves. Cover for 2 minutes to allow the cheese to be amalgamated, then serve.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again