Risotto al Vino Rosso e Taleggio (Red Wine and Taleggio Risotto)
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Ingredients
- 320 g arborio risotto rice
- 100 g taleggio
- 1 onion, finely chopped
- 250 ml red wine
- 900 ml vegetable stock
- 20 g butter
- 30 g parmesan, grated
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 14.5 g
- Carbohydrate
- 68.4 g
- of which sugars
- 3.3 g
- Fat
- 13.8 g
- of which saturates
- 8.7 g
- Fibre
- 1.7 g
- Salt
- 2.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and soften the onion for 6 minutes, then stir in the rice and cook for 1 minute.
- 2
Pour in half the red wine and let it bubble for 2 minutes until mostly absorbed, turning the rice a deep pink.
- 3
Add the remaining wine and the vegetable stock a ladleful at a time, stirring often, for about 18 minutes until the rice is tender but still has a little bite.
- 4
Remove from the heat and stir in the taleggio, cut into small pieces, and the parmesan until melted and creamy.
- 5
Season with black pepper and serve straight away.
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