Creamy Taleggio Risotto

Ingredients

Butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Chicken stock

4 cups, warmed

Taleggio cheese

6 ounces, diced

Parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and translucent, about 5 minutes.
2. Stir in the Arborio rice, ensuring each grain is well-coated in the buttery mixture. Cook for 2-3 minutes, allowing the rice to become slightly translucent.
3. Pour in the white wine, stirring continuously until it is fully absorbed by the rice, enhancing the flavor and aroma.
4. Begin adding the warmed chicken stock, one ladle at a time, stirring constantly. Allow each ladle to be absorbed before adding the next, which should take about 18-20 minutes until the rice is tender and creamy.
5. Once the risotto reaches the desired creaminess, remove it from heat and gently fold in the diced Taleggio cheese, stirring until it melts and is fully incorporated.
6. Season with salt and pepper to taste, garnish with chopped parsley, and serve immediately for the best flavor and texture.