The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Pavlova with passion fruit, amaretto, peach and blackberry
Pavlova with passion fruit, amaretto, peach and blackberry
Pistachio panna cotta with strawberries and caramelised chocolate
Pistachio panna cotta with strawberries and caramelised chocolate
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Pavlova with passion fruit, amaretto, peach and blackberry
Pavlova with passion fruit, amaretto, peach and blackberry
Pistachio panna cotta with strawberries and caramelised chocolate
Pistachio panna cotta with strawberries and caramelised chocolate
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet

Creamy radicchio risotto with taleggio and soft linden honey heart

Author: APCI - Associazione Professionale Cuochi Italiani

Creamy radicchio risotto with taleggio and soft linden honey heart
Ingredients for 5 portions
  1. 400g carnaroli rice
  2. 1 shallot
  3. 140g white wine
  4. 200g taleggio cheese, cut into cubes
  5. 40g butter
  6. 180g Radicchio Cream
  7. q.s. salt and pepper
  8. 1l meat stock for the risotto
  9. 1 sheet of gelatine
  10. 50g cream
  11. 80g linden honey
Method

  • Finely chop the shallot and sauté in a drizzle of the extra virgin olive oil. Add the rice and toast for a few minutes, then pour over the white wine and simmer until reduced.

  • Gradually add the meat stock and once cooked, add the creamed radicchio, the Taleggio cheese and butter and beat till creamy.

  • Beforehand prepare a small bonbon, melting the honey with the cream and the previously soften gelatine. Once it is all liquid, pour into a silpat chocolate mould and blast chill.

  • Once the risotto is ready, plate up and top each one with a bonbon, which will melt in a few minutes, in sweet contrast to the strong savoury flavour of the creamed radicchio in the rice.

Products in this recipe
Radicchio Cream

Radicchio Cream