The Taleggio in this risotto will warm you up with flavor and creaminess and the Prosciutto will take care of a delicate crunch. A risotto cheese dinner is a perfect setting to enjoy with family and friends.
In case you haven’t noticed in my recipes, I love adding cheese to dishes. All sorts of cheese, from the plain old Cheddar or Gouda, to the more ‘exotic’ or less common for those who share my love for cheese, like this Taleggio, a washed-rind cheese from Italy, semi-soft to soft. This cheese can be stinky and sticky, but it is ooooh so creamy, gooey and delicious.
If you’re comfortable with just cheddar and goudas and other traditional American cheeses, all is good. I do hope, once in a while you’ll try a cheese you’ve never tried/tasted before, get over you ‘fear’. What is the worst that can happen? You don’t like it! Well, then you know and you can move on, but I guarantee you that you will learn of new cheeses that you will love and cherish and would want to add to your repertoire, to your next cheese board and share with friends and family. I know I do that frequently.
The ingredients for this Risotto with Taleggio & Prosciutto
- 1/4 onion or 1 shallot, finely chopped
- 1 tablespoon of butter or olive oil or a combination
- 2 ounces of Prosciutto, cut in small pieces
- 3/4 cups of Carnaroli or Arborio rice
- 1/4 cup of white wine
- 2 cups of vegetable or chicken broth
- 6 ounces of Taleggio, remove rind
- salt & pepper
- parsley, finely chopped
Making this recipe is rather straight forward, especially if you’ve made risotto before. Many traditional risotto recipes start with sauteeing an onion, before adding the rice. I have omitted this step, and saute the onion and the ham together until crispy and add that mix at the very last moment; just before serving.
How to make this risotto recipe
- Heat 1/2 tablespoon of butter in a skillet and saute the onion and Prosciutto until crispy. Stir regularly, you don’t want it to burn.
- Heat the remaining 1/2 tablespoon of butter in a Dutch oven or high walled skillet, add the rice and stir until every grain is coated with the butter. Add the white wine and stir until all the wine is absorbed by the rice.
- Add the vegetable stock (or chicken stock if you prefer) ladle by ladle and allow the rice to absorb the liquid before you add the next ladle. Make sure the stock is not cold; warm it before you add it to the risotto.
- Chop the Taleggio in small cubes, but leave a few slices aside for place on top of the risotto before you serve it.
- Once the rice has absorbed all the liquid, add the cheese and mix until melted; the risotto will look creamy and delicious.
- Add salt and pepper if needed.
- Transfer risotto to 2 plates or bowls and place slices of Taleggio on top; it will start melting instantly as the risotto is hot.
- Then transfer the onion-ham mixture on top of the risotto and garnish with chopped parsley.
Another recipe with Taleggio is this Taleggio Arugula Tortilla Panini.
Risotto with Taleggio & Prosciutto
- 1/4 onion chopped
- 1 tablespoon butter divided
- 2 ounces Prosciutto sliced and chopped
- 3/4 cup Carnaroli rice or Arborio rice
- 1/4 cup white wine
- 2 cups vegetable stock or chicken stock
- 6 ounces Taleggio cheese rind removed
- salt & pepper
- parsley finely chopped
- Heat 1/2 tablespoon of butter in a skillet and saute the onion and Prosciutto until crispy.
- Heat the other 1/2 tablespoon of butter in a Dutch oven or high walled skillet, add the rice and stir until every grain is coated with the butter. Add the white wine and stir until all the wine is absorbed by the rice.
- Add the vegetable stock ladle by ladle and allow the rice to absorb the liquid before you add the next ladle. (NOTE 1)
- Cut the Taleggio cheese in cubes, but leave a few slices to add at the very last moment on top of the risotto. Add the cheese cubes to the rice and mix until melted and you have a creamy texture.
- Add salt and pepper to taste.
- Divide risotto over 2 plates, place Taleggio sliced on top of the steaming hot risotto and allow cheese to melt just a little.
- Transfer onion-ham mixture on top of risotto and sprinkle with parsley.
- Always make sure the liquids you add to risotto are warm, not cold.