Leek and Taleggio Risotto

History & Background

A dish of the Lombard Orobie valleys, land of Taleggio DOP (Val Taleggio in Bergamo province). A winter dish combining sweet stewed leeks with the intense soft cheese.

Ingredients for 4

• 320g Carnaroli rice
• 3 leeks (white part only)
• 150g Taleggio DOP
• 1 shallot
• ½ glass white wine
• 1L beef broth
• 50g cold butter
• 30g Grana Padano
• Walnut kernels
• Fresh thyme
• Extra virgin olive oil
• Salt, pepper

Method

1. Slice leeks (white only) into rings.
2. Stew with oil and butter for 10 min on low heat, until sweet and soft.
3. Add chopped shallot.
4. Toast rice and deglaze with wine.
5. Add broth for 16 min.
6. Off heat, manteca with cold butter, Taleggio cubes (rind removed) and Grana.
7. Garnish with walnuts and fresh thyme.
8. Pepper to finish.

Wine pairing

Valcalepio Bianco or Lugana DOC.

Common mistakes

• Using leek green parts (tough, bitter).
• Overdoing Taleggio (very intense).
• Skipping thyme (provides freshness against the fat).