Risotto with Taleggio

This is our latest favorite comfort food. It's a very "bare-bones" risotto, using the bare minimum of ingredients. You can certainly add stuff - in the picture above, there are some gently fried funnel chanterelles added along with a few slices of serrano ham, but frankly, I like the plain version better. It's just so very satisfying! And Taleggio is the perfect cheese here - soft and creamy, but with plenty of flavor. You can add parmesan, you can add butter - but you dont have to. At all.



Risotto with Taleggio
Serves 2

1 small onion, finely chopped
olive oil, about 2 tsp
200 ml (just under 1 cup) arborio rice
800 ml good stock, chicken or vegetable
100 g Taleggio cheese, diced
1 tbsp runny honey
1-2 tsp chipotle sauce
1/2 lemon

Heat the oil in a large pan, and the stock in another pan. Fry the onion in the oil for a few minutes without letting it color. Add the rise and turn up the heat. Let it color a bit, and then start adding the stock. Add more as soon as the rice looks dry. It should take about 20 minutes in total - taste the rice so you know when it's done. It should have a little bite to it. You might not need all the stock, or you might need more. (just add hot water then.)

Stir in the cheese, and season with honey, lemon and a little bit of chipotle sauce. Use regular chilli powder or cayenne pepper if you can't get chipotle, but the lightly smoked flavor really works here.

Recipe in Swedish:
Risotto med Taleggio