Dear friends, here is the other risotto recipe I was talking about: my husband loves courgettes and the combination of this vegetable with the gentle yet complex and winey flavour of Taleggio is absolutely delicious. Taleggio, for those who haven’t cooked with this great Italian cheese before, is produced in the northern part of Italy (Lombardy), and it’s characterised by a pink edible rind and a soft internal part. Its scent is aromatic and quite intense, while its taste is gentle and sweet.
I really hope you’ll enjoy this risotto as much as we did!
SERVES: 2 people
KITCHEN TO TABLE: 25min + 8min resting
DIFFICULTY: 
INGREDIENTS
- 160gr Carnaroli rice
- 1 big organic courgette
- 1 shallot
- 80gr Taleggio cheese
- 2 tbs olive oil
- Chicken stock cube
- Boiling hot water
- Salt
- White pepper
- Grated Parmesan cheese
UTENSILS
- Non-stick pan with lid
- Wooden spoon
- Chopping board
- Sharp knife
METHOD
- Finely chop the shallot, put it in the pan with some salt and two tablespoons of olive oil and let it cook until soft and translucent;
- Wash the courgette, remove the top and the end part and cut it in small pieces; add it to the shallot together with some salt and pepper and let it cook on a gentle heat for a few minutes until soft but not completely cooked;
- When there’s no more liquid in your pan, add the rice, let it familiarize with the courgette
until you hear that sound that tells you that it’s about to stick to the pan, then add the stock cube and some of the boiling water; - Keep on regularly mixing your rice with the wooden spoon, adding small amount of boiling water when necessary, and let it cook on a medium heat;
- After roughly 10 minutes, or when your rice is half cooked, add the Taleggio cheese chopped in small pieces. It will quickly melt in your risotto, so add a bit of the boiling hot water to prevent it from sticking to the pan, and keep on adding small amount of water when necessary;
- After 20 minutes or so your risotto should be ready. Correct it to taste with salt and white pepper… Don’t be too generous with the salt as you’ll soon add the Parmesan cheese. Give it a good mix and remove it from the hob;
- Add the grated Parmesan cheese to taste (remember, the risotto must not be on the hob at this stage), mix the risotto and let it rest in the pan with the lid on for roughly 8-10 minutes or until you resist!
Enjoy!
