Risotto with Taleggio fondue and a reduction of Valpolicella Zymè wine
Ingredients
(for 6 people)
FOR THE VEGETABLE STOCK : 1.5 l water 1 onion 1 carrot 1 bay leaf coarse salt, to taste
FOR THE FONDUE : 180 g Taleggio 90 ml whole milk 90 ml vegetable stock
FOR THE WINE REDUCTION : 1.5 dl Valpolicella Zymé (classic – superior) 25 g sugar 3 tbsp apple vinegar
FOR THE RISOTTO : 1/2 onion, chopped 450 g ‘Vialone nano’ rice extra virgin olive oil salt and pepper, to taste
Method:
Prepare the stock, pouring the water, onion, carrot and bay leaf into a saucepan. Add some coarse salt and bring to the boil; cook for 30 minutes. For the fondue, cut the Taleggio cheese into pieces and place in a bain-marie together with the milk and vegetable stock. Mix together until the cheese has completely melted. In a small pan, cook the sugar with a spoonful of water and the apple vinegar; when it begins to caramelise, add the warm, reduced wine. Continue to cook until you get a syrupy sauce. In a large saucepan, sauté the onion with two spoonfuls of oil, add the rice and toast it for a few minutes. Add the hot stock a little at a time, cook the rice and season to taste. When cooked, stir the fondue into the risotto and serve, pouring over 2 tablespoons of wine reduction.
AICI – Associazione Insegnanti di Cucina Italiana
Mariarosa Quintarelli’s recipe
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