Spinach Risotto With Taleggio
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces cold taleggio
- 10ounces/8 packed cups spinach, any thick stems removed
- 6tablespoons unsalted butter
- 1medium red onion, finely diced
- 3cups finely diced celery
- 2garlic cloves, finely grated or minced
- 1½cup Arborio rice
- 1teaspoon fine sea salt, more as needed
- ¾cup dry white wine
- 3½cups good vegetable or chicken stock
Nutritional analysis per serving (6 servings)
495 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 903 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the rind off the taleggio and discard. Dice the cheese into ½-inch pieces. Set aside at room temperature as you prepare the rice.
- Step 2
Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.
- Step 3
Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Step 4
Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about ½ cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Step 5
Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Private Notes
Comments
Is there any cheese substitution for the taleggio?
That's seems like an awful lot of celery.
What I do is zap the spinach in the microwave (put it in a bowl covered with plastic wrap) for a minute or two until wilted. When it’s cool enough to handle, just squeeze it with your clean hands to remove the excess water. You’ll get the same result and won’t have a stained kitchen towel.
Wow. Just… wow. I’ve made a billionty risottos in my time, but this one was epic. I used the full amount of celery and have zero regrets — it adds a whole new layer to the dish. Do not skip the long, slow sauté of the celery, onion and garlic, or the full 5 minutes toasting the rice. It results in Mariana Trench levels of depth of flavour. In true NYT comments fashion, I did make one substitution: I used a local Camembert I know to be particularly funky (only because I couldn’t find Taleggio), and it was absolutely excellent.
Delicious and easy! Will make this again and again but will try 2 c rather than 3 c of celery next time.
I followed the recipe BUT used a gruyere cheese, since could not find Tallegio, no celery, but dded chopped chanterelles to the mix and added baby spinach to boil with rice ,did not grind it, stock and white wine and it was the most delicious risotto I ever made! No salt as broth is salty enough. added a bit of sweet chile in the end .