MAX MARA SS 2014 Risotto with Taleggio cheese

MaxMara

Can a single ingredient turn your dinner into a success? Sure it can.

When you find yourself stirring a risotto, you already know it will be a nice evening. I do not know exactly what makes me so happy about cooking, but I think part of it is waiting. “The expectation of pleasure is the pleasure itself”. The German writer Lessing, with his quotation, has been right for more than 200 years. The secrets to a good risotto are at least 8:

  • many kilograms of love and patience;
  • Carnaroli rice, excellent quality for success;
  • 30 seconds of toasting, which equals to our 50 minutes in a Spa: the key to obtaining a good result;
  • the stock should be fresh and homemade. Stock cubes should stay away from your kitchen! A vegetable homemade stock can be prepared in a short time and it is really worth it;
  • never leave it. The risotto should not be lost sight of, not even for a minute;
  • a wooden spoon that will have the same power of a magic wand: stir often to get a wonderful dish;
  • turning off the heat before cooking is completed, to make sure it is al dente before being served. Overcooked risotto is typical of weddings and we hate it;
  • giving the right consistency to your risotto, which should be neither too thin nor too thick.

Got it?

 

Recipe. FOR 4 PEOPLE

350g (12 oz) Carnaroli rice + 500 ml (18 fl oz) vegetable stock* + 20g (0.70 oz) butter + 1 shallot + 100g (3.5 oz) Taleggio DOP cheese.

In a steel saucepan put 20g (0.70 oz) butter, the finely chopped shallot and let it brown. Pour the rice and let it toast over high heat for a few seconds, stirring with a wooden spoon. Add a ladle of vegetable stock a little at a time and whenever you need it, until you finish cooking. A few moments before the end of cooking, turn off the heat and add the diced Taleggio cheese. Stir well for a couple of minutes to mix. Arrange on plates with the aid of a round pastry ring.

Recipe. *FOR THE VEGETABLE STOCK

*1 stalk of celery + 2 carrots + 1 onion + 1 tablespoon chopped parsley + extra-virgin olive oil + salt.

Clean all the vegetables. Peel the carrots and the onion and cut everything in half.  Put all the vegetables in a large pot full of water, salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook over low heat for another 20 minutes. Strain the stock into a large clean saucepan and keep at hand

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