Risotto al Taleggio

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Taleggio cheese (8 ounces, rind removed and diced)
• Butter (2 tablespoons)
• Onion (1 small, finely chopped)
• White wine (1/2 cup)
• Chicken or vegetable broth (4 cups)
• Arborio rice (1 1/2 cups)

Instructions

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a separate large saucepan, melt the butter over medium heat.
3. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
4. Add the Arborio rice to the saucepan and stir it for a couple of minutes until it is well coated with the butter and onion mixture.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
7. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
8. Once the rice is cooked, remove the saucepan from the heat and stir in the diced Taleggio cheese and grated Parmesan cheese until they are melted and creamy.
9. Season with salt and pepper to taste.
10. Serve the risotto hot, garnished with fresh chopped parsley.