Risotto with Taleggio fondue and a reduction of Valpolicella Zymè wine

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Mariarosa Quintarelli

(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

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.