To celebrate the birthday of Giuseppe Giusti on 16th May, our co-founder, Daniel Curro, has put together this beautiful recipe for Risotto with Taleggio Cheese and a splash of Balsamic Vinegar “Banda Rossa”.

 

INGREDIENTS

 – 320g of Carnaroli rice

 – 500g of Taleggio cheese

 – 1 small glass of Grappa

 – 20g of butter

 – Salt

 – Balsamic Vinegar of Giuseppe Giusti IGP, Il Banda Rossa

 

 

METHOD

Start preparing the risotto by boiling some vegetable broth in a saucepan.

Put the rice in another saucepan and toast it without adding anything else. Stir it to make sure that the grains are roasted evenly.

Deglaze the toasted rice by adding the grappa, and continue cooking by adding a ladle of hot broth as the rice absorbs it.

Cut the Taleggio Cheese into cubes and when the rice is cooked, but still a little “al dente”, remove the pan from the heat and add the butter and cheese cubes to make it creamy – in Italian we call this “mantecatura”. Season with salt as necessary, then divide the Taleggio Risotto into individual dishes.

Complete with a drizzle of Balsamic Vinegar IGP Banda Rossa by Giuseppe Giusti.

Buon appetito!