From Milan to the Mountains: My Comfort Dish of Choice

From My Italian Kitchen to Your Greenville Getaway

1. Risotto with Radicchio and Taleggio

The risotto with radicchio and taleggio with wine reduction is a main course that reimagines one of the most beloved winter risottos in a gourmet way. Inspired by the classic radicchio risotto we have created a version with a unique flavor. The radicchio, with its characteristic bitter taste, gives the risotto an earthy and slightly spicy note. The taleggio adds an irresistible creaminess and a slightly pungent flavor, perfectly balancing the bitterness of the radicchio. But the true star of this dish is the Port wine sauce reduction, which lends a sophisticated touch.

2. Ingredients

Vialone nano rice 1.6 cups (320 g)

Radicchio 1

Yellow onions 1

White wine ½ glass

Extra virgin olive oil to taste

Fine salt to taste

for the wine reduction

Red wine 1 glass

Port wine 1 glass

Balsamic vinegar 2 spoonfuls

Wildflower honey 1 tsp

Butter 2 tbsp (30 g)

for creaming and serving

Taleggio cheese 2.1 oz (60 g)

Butter 2 tbsp (30 g) - cold

Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - (to be grated)

Marjoram to taste

Black pepper to taste

3. Preparation

• To prepare the risotto with radicchio and taleggio, start with the wine reduction: in a small saucepan pour the red wine, the Port, and balsamic vinegar. Reduce the sauce over high heat.

• Meanwhile, peel and chop the onion. Finely slice the radicchio as well and discard the tough central part. In a pan, pour a drizzle of oil and add the onion.

• Salt and stew until the onion is wilted. At this point, add the radicchio, lower the heat, cover with a lid, and cook for 5-8 minutes.

• Meanwhile, the sauce will have thickened (it should coat the spoon like syrup), add honey and stir. With the heat off, add the very cold butter, emulsify, and set aside.

• In the meantime, the radicchio will be cooked, so turn off the heat and set aside. In a pan, toast the rice over medium heat with a pinch of salt, stirring continuously. When the rice is hot, deglaze with white wine and let the alcohol evaporate.

• Now cook the rice by adding hot unsalted water little by little. Make sure the rice is always covered by about a quarter-inch of water. Halfway through cooking, add the radicchio.

• At the end of cooking, stir in cold butter and Parmigiano Reggiano DOP. Finally, add the diced taleggio. Cover with a cloth and let it rest for a couple of minutes.

• Remove the cloth and stir well to combine everything, adding hot water if needed to adjust the consistency. Once ready, serve your risotto with radicchio and taleggio garnishing the plate with the wine reduction, a grinding of pepper, and some marjoram leaves.

5. Where to Find the Specialty Ingredients

Harry's Teeter at 100 Wade Hampton Blvd, Greenville, SC 29609

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Host's Note

“This dish takes me straight back to the North of Italy — where winter evenings called for something comforting, elegant, and deeply flavorful. Risotto al radicchio e taleggio was one of those recipes my family made when the air turned crisp and we wanted warmth that came from more than just the stove.” ❤️ - Stefania