Taleggio and black figs risotto
Taleggio and black figs risotto

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, taleggio and black figs risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The Best Taleggio Cheese Recipes on Yummly Grilled Figs With Taleggio Cheese, Artichoke Risotto With Taleggio Cheese, Crispy Risotto Cakes With Taleggio Cheese. PagesBusinessesFood & drinkRestaurantItalian RestaurantTOZI RestaurantVideosPumpkin, Taleggio and Black Truffle Risotto. A great traditional risotto recipe from the Veneto region, a 'must' to enjoy from December to April when all the varieties of radicchio come in to season.

Taleggio and black figs risotto is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Taleggio and black figs risotto is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have taleggio and black figs risotto using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Taleggio and black figs risotto:
  1. Take 160 gr risotto rice
  2. Get 3 black figs
  3. Take 500 ml broth (water and half vegetable stock)
  4. Take 1 small onion
  5. Make ready 75 gr taleggio
  6. Take Butter
  7. Make ready White wine

Taleggio (IPA: [taˈleddʒo]) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Remove the tough root ends from the asparagus and peel off the tough skin. Slice diagonally and reserve the tips.

Steps to make Taleggio and black figs risotto:
  1. Melt the butter in a pan and add the diced onion. Leave it cooking until golden. Add the rice, toast it for a few minutes. Add some white wine and stir until the rice doesn't smell of alcohol anymore. Add some of the broth and leave the rice to cook until done. If necessary, add more broth.
  2. Clean and peel two figs. Cut them in small pieces and add them to the rice when it's halfway done.
  3. When the rice is cooked, add the taleggio and the butter and stir well until melted.
  4. Clean the last fig, cut it in fours and roast it in a pan with butter. They will have to be hard and bright in colour. Add salt and pepper
  5. Put the rice in the plates and decorate it with two slices of the roasted fig and a couple of taleggio's cubes

Remove the tough root ends from the asparagus and peel off the tough skin. Slice diagonally and reserve the tips. Cook the asparagus stalks in a pot of boiling water with salt, sugar, and half of the lemon juice for approx. Today I want to share another of my risotto recipes. As you know, I like risotto probably more than pasta and I make it often.

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