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Risotto with Taleggio, orange and hazelnuts

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Ingredients

Adjust Servings:
350 g Carnaroli Rice
150 g Taleggio cheese
2/3 spring onions
1 orange
1/2 glass white wine
toasted hazelnuts
pepper
grated parmigiano
1 l vegetable broth
extra virgin olive oil

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Risotto with Taleggio, orange and hazelnuts

Cuisine:

Creamy, Creamy!

  • Serves 4
  • Easy

Ingredients

Directions

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A creamy Risotto made to measure for Taleggio lovers!

 

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Steps

1
Done

Fry chopped onion in extra virgin olive oil, add half of the grated orange zest.
Pour the rice and let it toast in the orange flavoured oil. Blend with wine. When the alcoholic part has evaporated, add a little bit of broth. Add the other orange zest. Keep going to add a bit of broth and grated parmigiano until the rice is cooked.
Almost at the end of cooking, add a diced taleggio cheese, orange juice and mix everything with a sprinkle of pepper.

Your risotto will be very creamy, serve it with chopped hazelnuts... enjoy!

Annapaola

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