Risotto with taleggio
Instructions
Put the sliced onion in a pan with 50 g of butter and oil and let it dry flat with little water.
Add the rice, roast it and spray it with wine, gradually adding the broth for cooking.
Before the end of cooking add the taleggio cut into pieces, stirring well to mix the rice.
Sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 400 g of rice
- 50 g of butter
- 2 tablespoons of olive oil
- 100 cl of broth
- 1 onion
- 100 g of taleggio cheese
- 1 sprig of parsley
- 1/2 cup of white wine