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

Name: Risotto with Taleggio, orange and hazelnuts
Yield: 4 Servings
Ingredients: Carnaroli Rice: 350 g; Taleggio cheese: 150 g; spring onions : 2/3; orange: 1; white wine: 1/2 glass; toasted hazelnuts; pepper; grated parmigiano; vegetable broth: 1 l; extra virgin olive oil

Cuisine:

Italian

Creamy, Creamy!

Serves 4
Easy

Ingredients

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

Directions

A creamy Risotto made to measure for Taleggio lovers!

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Steps

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!