Risotto al Taleggio

Ingredients

Butter

3 tablespoons

Onion

1 medium, finely chopped

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken or vegetable broth

5 cups, warmed

Taleggio cheese

6 ounces, diced

Parmesan cheese

1/2 cup, grated

Fresh parsley

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.
2. In a separate large saucepan, melt the butter over medium heat.
3. Add the finely chopped onion to the melted butter and cook until it becomes translucent, about 5 minutes.
4. Stir in the Arborio rice, ensuring each grain is well coated in the butter and onion mixture. Cook for about 2 minutes to toast the rice slightly.
5. Pour in the white wine, stirring continuously until it has been fully absorbed by the rice.
6. Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly, allowing each ladleful to be absorbed before adding the next. This process should take about 20 minutes in total.
7. Once the rice is al dente and creamy, remove the saucepan from the heat.
8. Stir in the diced Taleggio cheese and grated Parmesan cheese until they melt into the risotto, creating a luscious and creamy texture.
9. Season the risotto with salt and pepper to taste.
10. Serve the risotto hot, garnished with fresh chopped parsley.