I really love risotto and I loved the look of this one from Gino D’Acampo’s ‘Italian Escape’. I love Gino D’Acampo and our cat’s named after him (kinda). We had to give him an Italian name as his brother is named Figaro after the cat from Pinocchio. I picked the recipe in his book because it used Taleggio cheese which is one of my favourites – a creamy cheese with a slight blue taste to it. As I couldn’t find it, I instead used half St Agur (a mild blue cheese) and half Iberico (similar to Manchego). It was so tasty and now I just need to make it again but with Taleggio to compare.
Serves 4 (large portions)
- 30g butter
- 2 leeks
- 1 courgette
- 400g arborio rice
- 4 sprigs thyme
- 150ml white wine
- 1 litre vegetable stock
- 60g pine nuts
- 200g Taleggio (100g St Agur/100g Iberico cheese)
- salt and pepper
1.) Wash and slice up the leeks. Dice the courgette.
2.) Melt the butter in a large saucepan and add the vegetables.
3.) While these are softening, strip the leaves from the thyme sprigs. Measure out the rice and weigh out the rice.
4.) Add the rice and thyme to the pan and stir for a couple of minutes.
5.) Add the wine to the pan and let it cook off. In the meantime, make up the stock.
6.) Add ladles of the stock at a time to the pan and let them be absorbed.
7.) In the meantime, weigh out the cheese and cut into cubes.
8.) Once all the stock is absorbed, add the cheese and pine nuts and stir through until the cheese is melted. Season and serve.