Date: 24 Apr 2014 Author: Jacqui Categories: Food, Main Dishes, Risottos, Starters & Soups 0


A wonderful and colourful creamy Risotto with Taleggio Cheese and served with little Parmesan Crisps.  Makes a perfect one dish dinner! It will be just as delicious if made with Scamorza Cheese too. (Serves 2-3 and 4 as starters)


  • 300g Carnaroli Rice
  • 1 Red Onion, chopped
  • 4 tbsp olive oil
  • 50g of butter
  • 1 Head Radicchio
  • 1 cup of Red Wine
  • 1lt approximately of Chicken or Vegetable GF Stock
  • 150g of Taleggio Cheese, chopped
  • 30g of Parmesan Cheese
  • Salt & Pepper
  • Extra Freshly Grated Parmesan for the Crisps


Wash and cut the Radicchio into small strips. Set aside a couple baby leaves for garnish. Boil quickly for a few minutes in order to remove the bitterness.  Drain and set aside.

Sautee the onion in some olive oil and when it softens add the drained radicchio, cook for a few minutes and then add the rice.  Cook and keep stirring to toast the rice.  Add the red wine and stir so that it is absorbed by the rice.  Now slowly start adding, ladle by ladle the simmering GF stock until the rice is al dente.  Turn off the flame, add the chopped Taleggio, the butter and the parmesan and whisk these into the risotto to make it creamy.  Leave covered for a minute and then serve immediately.  Garnish with the baby radicchio leaves and the Parmesan crisps.

Parmesan Crisps

Roughly grate some Parmesan and place this in little circles on a lined baking sheet.  Place in a preheated oven until the cheese starts melting.  Take the sheet out and leave until the cheese hardens again before you remove from the baking sheet.

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