Risotto with Taleggio Radicchio and Red Wine
Ingredients
- 4 cups (32 fl. oz./1 1) vegetable broth
- 1 Tbs. olive oil
- 2 cups (6 oz./185 g) shredded radicchio (about 1 small head)
- 2 Tbs. unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cups (14 oz./440 g) Arborio or Carnaroli rice
- 2 cups (16 fl. oz./500 ml) dry red wine
- 6 oz. (185 g) Taleggio cheese, rind removed, cut into small pieces
- Salt and freshly ground pepper
- 1/3 cup (1 1/2 oz./45 g) walnuts, toasted and chopped (optional)
- Chopped fresh flat-leaf parsley for garnish (optional)
Instructions
Risotto with Taleggio, Radicchio and Red Wine serves 6 original recipe by Williams-Sonoma.
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