Taleggio & Mushroom Risotto

This recipe includes iconic Taleggio, a washed rind cheese that has been made in the northern Valsassina foothills since the 9th century. Typical of washed rind cheese, Taleggio has a meaty, nutty, and earthy flavor, making it the perfect addition to a mushroom risotto.

Always let the Taleggio breath …

Words of Wisdom from Jamie

Ingredients

• 8 Oz. Baby Bella or Shiitake mushrooms from Seacoast Mushrooms, de-stemmed and thinly sliced

• 1/4 Lb. Taleggio*

• 1.5 C. Risotto rice

• 1 Knob, High Lawn Farm Salted Butter

• 32 Oz. Chicken broth

• 1 Sweet onion, diced

• 1/4 C. Fresh Oregano, basil, and sage mixture, chopped (for seasoning)

Instructions

• Heat butter over medium heat in a non-stick medium-sized saucepan

• Sauté onion and mushrooms for about 5 minutes, until softened and mushrooms release liquid

• Add fresh herbs, stirring until fragrant (about 1 minute)

• Add rice and cook, stirring for about 2 minutes**

• Begin adding the broth 1 ladleful at a time; let each ladleful get absorbed into the rice before adding the next

• Continue in this way for 15-20 minutes until all broth has been absorbed by the rice and the rice is soft and creamy

• Remove from heat and add chunks of Taleggio, stirring until completely melted

• Serve with additional seasonings

Some additional cooking notes:

*You may choose to remove the rind on the Taleggio or not. Leaving the rind on will add granularity to the dish. When making this recipe, we chose to remove it.

**Definitely be sure to give the risotto rice a light toast before adding the liquid. This will add to the dish’s complex flavor.

To round out the dinner plate, we added an Italian seasoned and crispy baked chicken thigh, a handful of greens drizzled with balsamic vinegar, and homemade garlic bread. Enjoy!

Serves 4

-Lily ❤️🧀