My husband hasn’t made risotto in a while. I’ve always loved his risotto but the wait made this dish taste even better! This is actually a new recipe that he created with items we had on hand. If you have pancetta, by all means use it.
Applewood smoked bacon (1 strip) or pancetta
Yellow onion (half)
Extra Virgin Olive Oil
Salt and pepper
1 ) Chop onions and sauté in a pan with extra virgin olive oil.
2 ) In the same pan, sauté the sliced bacon.
3 ) Add a little white wine to the onion and bacon. Turn up flame and let evaporate. Once onion is caramelized, turn the flame down. Add rice and sauté it with the onion and bacon, stirring frequently for a few minutes.
4 ) Add a few ladles of boiling water enough to cover the rice and bring to a low simmer. Add a dollop a beef bouillon and stir. Keep adding water as needed to avoid the rice sticking to the bottom. Simmer 20 mins.
5 ) Turn off flame, stir in the cubed Taleggio, grate Parmigiano and pepper. Let rest for 5 minutes (or as they say in Italian, “mantecare”).
I had a lot of help from my husband in writing out the recipe. Despite years of enjoying risotto, I can’t remember the steps. He also mentioned that Taleggio is aged in caves. I don’t know if that makes the difference in terms of taste. This Italian cheese has a strong smell but it has a divine creamy taste that is perfect for risotto. Try it!