A Risotto Recipe With Italian Taleggio Cheese

                                                 Shrimp and Taleggio Risotto

This recipe is an interesting risotto dish that works well as a main course or as a side dish. The Arborio rice adds a nice flavor and texture that is countered by the soft and flavorful Taleggio cheese and the butternut squash. Although butternut squash is normally thought to be a fall and winter food it also goes really well for spring and summer meals.

Check out our blog page for a more in depth review of Taleggio cheeses at:
http://aroundtheworldcheese.blogspot.com/2009/03/taleggio-italian-cheese.html

Prep time 35 min Cooking time 35 min Serves 4

Ingredients
2 Tbsp of unsalted butter
1 large onion chopped (about 2 cups)
1 medium sized butternut squash
2 cloves of garlic finely chopped
2 cups of rinsed Arborio rice
1 can (141/2oz) of chicken or vegetable broth
1 1/4 cups of water
1 tsp of salt
1/2 tsp freshly ground black pepper
8 oz of Taleggio cheese with the rind removed
1 Tbsp of fresh chopped sage or 1 tsp of dried sage
1/3 cup of grated Parmigiano-Reggiano cheese

Prep and Cooking

1) Preheat your oven to 400 degrees. Peel and remove the seeds from the squash and then cut it into 1/2 in. cubes. Heat butter in an ovenproof dutch oven and set on medium heat. Add the onion and cook until wilted, about 4 min. next increase heat to medium high and stir in the squash and cook for another 4 min, stir occasionally.

2) Stir in garlic and and rice until they are coated. Next stir in the broth, water salt and black pepper. Slowly add the Taleggio into the pan. Bring the mixture to a simmer, stir the mixture untill the cheese is melted and then add the sage.

3) Cover and bake until the liquid is almost absorbed (about 30 min). Remove from the oven, stir all the ingredients and sprinkle on the grated Parmigiano Reggiano. Serve while hot.

Wine pairing: Barbaresco or Merlot , also try it with fruity wines like Riesling or Sauterne

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