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Below are the ingridients that are needed to cook a heavenly Taleggio and black figs risotto:
- You need 160 gr of risotto rice.
- Prepare 3 of black figs.
- Get 500 ml of broth (water and half vegetable stock).
- You need 1 of small onion.
- Use 75 gr of taleggio.
- Get of Butter.
- Take of White wine.
Done with the ingridients? Here are the sequences on serving Taleggio and black figs risotto:
- 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..
- Clean and peel two figs. Cut them in small pieces and add them to the rice when it's halfway done..
- When the rice is cooked, add the taleggio and the butter and stir well until melted..
- 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.
- Put the rice in the plates and decorate it with two slices of the roasted fig and a couple of taleggio's cubes.
The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The Taleggio's soft texture makes it difficult to cut, especially at room temperature, so try cutting the cheese while it's cold. Divide the risotto between individual bowls or plates, sprinkle with the remaining Parmigiano, and top with freshly ground black pepper. Toasted sourdough bread layered with Taleggio cheese and figs, broiled until melty, and drizzled with olive oil. Il Risotto al radicchio e taleggio è un prelibato primo piatto, cremoso ed invitante, facile da preparare e sarà apprezzato anche dai palati più esigenti.
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