Risotto with Taleggio and Artichoke Hearts
Popular on Food52
EmilyNunn March 21, 2010
I can't wait to make this. I have used both canned and frozen in risotto, but never the little jars of marinated ones because I don't like the marinade--too bell peppery or something for me. You could freeze-dry artichokes and I'd still eat them, and I am very recently in love with Taleggio. I just got back from a visit to the Meadow Creek Dairy in Galax VA, and their Grayson cheese would be perfect for this. Thanks for the recipe!
Lizthechef March 15, 2010
It worked nicely from your book - think I can do this again. You know, I have tried some goof quality frozen a'hearts that worked well for me...
NakedBeet March 15, 2010
What a great Spring dish! I think this one will be all mine since the husband doesn't like Taleggio. Do you think a sweeter white would work with this?
Give it a try, let me know how it goes. It might offset the acidic artichokes and the strong cheese quite nicely.
See what other Food52ers are saying.