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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/4onionchopped
1 tablespoonbutterdivided
2ouncesProsciuttosliced and chopped
3/4cupCarnaroli riceor Arborio rice
1/4cupwhite wine
2cupsvegetable stockor chicken stock
6 ouncesTaleggio cheeserind removed
salt & pepper
parsleyfinely chopped
Instructions
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.
Notes
Always make sure the liquids you add to risotto are warm, not cold.