Taleggio Risotto with Earthy Flavors | culture: the word on cheese

Name: Taleggio Risotto with Earthy Flavors | culture: the word on cheese
Ingredients: 1 pound Brussels sprouts (blanched, shocked, ends trimmed, and sprouts quartered lengthwise); 2 tablespoons extra virgin olive oil; Kosher salt to taste; 3 cups peeled diced parsnips (rough small dice); Olive oil to just coat; Kosher salt and fresh black pepper; 2 quarts vegetable stock/broth; 2 cups carnaroli risotto rice; 1 tablespoon whole unsalted butter; ¼ cup fine dice shallots OR 3 cloves fresh garlic (thinly sliced); ¾ cup good white wine (something dryer is preferable; such as pinot gris); 8-10 cups parsnip-vegetable broth/stock – see separate recipe (may end up using less); Kosher salt and fresh black pepper to taste; ½ pound aged Taleggio cheese; Black truffle oil as desired; Fresh Italian flatleaf parsley (minced); Fresh black truffles as desired (if available)

culturecheesemag.com

Each step of this three-part recipe serves to enhance and intensify the deep, sweet flavors of the final dish.

View full recipe on culturecheesemag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at culturecheesemag.com.

Share this recipe:

Cooking tools:

Blender
Microplane
Oven
Stove
Pot
Mixing bowl
Colander
Saute pan
Saucepan
Baking sheet
Parchment paper
Ladle
Wooden spoon
Spatula
Chef's knife
Cutting board
Peeler

Ingredients

1 pound Brussels sprouts (blanched, shocked, ends trimmed, and sprouts quartered lengthwise)
2 tablespoons extra virgin olive oil
Kosher salt to taste
3 cups peeled diced parsnips (rough small dice)
Olive oil to just coat
Kosher salt and fresh black pepper
2 quarts vegetable stock/broth
2 cups carnaroli risotto rice
1 tablespoon whole unsalted butter
¼ cup fine dice shallots OR 3 cloves fresh garlic (thinly sliced)
¾ cup good white wine (something dryer is preferable; such as pinot gris)
8-10 cups parsnip-vegetable broth/stock – see separate recipe (may end up using less)
Kosher salt and fresh black pepper to taste
½ pound aged Taleggio cheese
Black truffle oil as desired
Fresh Italian flatleaf parsley (minced)
Fresh black truffles as desired (if available)