Kale and Taleggio Risotto
Experience the rich flavors of Kale and Taleggio Risotto paired with Francis Tannahill TYK Vineyard Cabernet for a perfect autumn meal. Shop now at REX HILL.
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Ingredients
- 8 oz cold Taleggio cheese
- 10 oz kale, thick stems removed
- 6 tbs. unsalted butter
- 1 medium red onion, finely diced
- 3 cups celery, finely diced
- 2 garlic cloves, grated or minced
- 1 ½ cup Arborio rice
- 1 tsp. fine sea salt
- ¾ cup dry white wine
- 3 ½ cups vegetable or chicken stock
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