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Below are the ingridients that are required to cook a heavenly Taleggio and black figs risotto:
- Get 160 gr of risotto rice.
- Use 3 of black figs.
- Prepare 500 ml of broth (water and half vegetable stock).
- Take 1 of small onion.
- Get 75 gr of taleggio.
- Prepare of Butter.
- Take of White wine.
Done with the ingridients? Here are the instructions on producing Taleggio and black figs risotto:
- Melt the butter in a pan and add the diced onion. Leave it cooking until golden. Add the rice, toast it for a few minutes. Add some white wine and stir until the rice doesn't smell of alcohol anymore. Add some of the broth and leave the rice to cook until done. If necessary, add more broth..
- Clean and peel two figs. Cut them in small pieces and add them to the rice when it's halfway done..
- When the rice is cooked, add the taleggio and the butter and stir well until melted..
- Clean the last fig, cut it in fours and roast it in a pan with butter. They will have to be hard and bright in colour. Add salt and pepper.
- Put the rice in the plates and decorate it with two slices of the roasted fig and a couple of taleggio's cubes.
Divide the risotto between individual bowls or plates, sprinkle with the remaining Parmigiano, and top with freshly ground black pepper. Remove the tough root ends from the asparagus and peel off the tough skin. Slice diagonally and reserve the tips. Cook the asparagus stalks in a pot of boiling water with salt, sugar, and half of the lemon juice for approx. This taleggio risotto recipe is a modern take on the classic, using a powder make from baked radicchio and drops of grape must to finish the creamy risotto.
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