Risotto with Taleggio fondue and a reduction of Valpolicella Zymè wine

Ingredients

(for 6 people)

FOR THE VEGETABLE STOCK :
1.5 l water
1 onion
1 carrot
1 bay leaf
coarse salt, to taste

FOR THE FONDUE :
180 g Taleggio
90 ml whole milk
90 ml vegetable stock

FOR THE WINE REDUCTION :
1.5 dl Valpolicella Zymé (classic – superior)
25 g sugar
3 tbsp apple vinegar

FOR THE RISOTTO :
1/2 onion, chopped
450 g ‘Vialone nano’ rice
extra virgin olive oil
salt and pepper, to taste

Method:

Prepare the stock, pouring the water, onion, carrot and bay leaf into a saucepan. Add some coarse salt and bring to the boil; cook for 30 minutes. For the fondue, cut the Taleggio cheese into pieces and place in a bain-marie together with the milk and vegetable stock. Mix together until the cheese has completely melted.
In a small pan, cook the sugar with a spoonful of water and the apple vinegar; when it begins to caramelise, add the warm, reduced wine. Continue to cook until you get a syrupy sauce. In a large saucepan, sauté the onion with two spoonfuls of oil, add the rice and toast it for a few minutes. Add the hot stock a little at a time, cook the rice and season to taste.
When cooked, stir the fondue into the risotto and serve, pouring over 2 tablespoons of wine reduction.

AICI – Associazione Insegnanti di Cucina Italiana

Mariarosa Quintarelli’s recipe