Ingredienti per 2 persone:
2 noci di burro + altre 2 noci di burro
Mezza cipolla
200 g di riso carnaroli o vialone nano
brodo di carne
1 bicchiere di vino bianco
150 g di taleggio
4 noci sgusciate
2 o 3 foglioline di salvia
1 pugno di parmigiano
Olio extra vergine
Sale e pepe
Procedimento:
Fare rosolare la cipolla in burro e olio; aggiungere il riso, far tostare e sfumare con il vino.
Bagnare il riso con il brodo e cuocere, mescolando spesso; a metà cottura aggiungere il taleggio, tagliato in pezzi molto piccoli.
In un padellino mettete due noci di burro, le noci tritate, e le fogliline di salvia. Fate cuocere per alcuni minuti a fuoco basso fino a dorare il burro. Spolverare di pepe.
Quando il riso è arrivato a cottura, spegnete e mantecatelo con tre cucchiai di parmigiano.
Versate il riso nei piatti e versate sopra ogni porzione un po' del condimento alle noci.
Risotto with taleggio cheese, walnuts and sage (in English)
Ingredients for 2 people:
2 Tbs + 2 Tbs of butter
1 Tbs of olive oil
1/2 chopped onion
1 cup of carnaroli or vialone nano rice
1/2 cup of white wine
Beef stock
5oz of taleggio cheese cut into small chunks
4 walnuts
2-3 sage leaves
1/2 cup of Parmesan cheese
Salt and pepper
In a saucepan let the onion sauté in the 2Tbs of butter and 1Tbs of olive oil. Add the rice, stir it around at let the rice coat thoroughly. Add the wine and let evaporate.
Slowly start adding the hot stock one cup at the time stirring often. About half way through add the taleggio. Keep adding the stock as it gets absorbed by the rice.
In a small saucepan melt the remaining 2 Tbs of butter, the walnuts, and the sage leaves. Let cook on low for few minutes until the butter is golden brown. Add some pepper.
When the rice is cooked, move off the heat, add the Parmesan cheese and stir to incorporate. Salt to taste.
Serve the rice drizzling the walnut sauce right on top.
Ingredients for 2 people:
2 Tbs + 2 Tbs of butter
1 Tbs of olive oil
1/2 chopped onion
1 cup of carnaroli or vialone nano rice
1/2 cup of white wine
Beef stock
5oz of taleggio cheese cut into small chunks
4 walnuts
2-3 sage leaves
1/2 cup of Parmesan cheese
Salt and pepper
In a saucepan let the onion sauté in the 2Tbs of butter and 1Tbs of olive oil. Add the rice, stir it around at let the rice coat thoroughly. Add the wine and let evaporate.
Slowly start adding the hot stock one cup at the time stirring often. About half way through add the taleggio. Keep adding the stock as it gets absorbed by the rice.
In a small saucepan melt the remaining 2 Tbs of butter, the walnuts, and the sage leaves. Let cook on low for few minutes until the butter is golden brown. Add some pepper.
When the rice is cooked, move off the heat, add the Parmesan cheese and stir to incorporate. Salt to taste.
Serve the rice drizzling the walnut sauce right on top.
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