Print Options:

Risotto with Taleggio Cheese and Bacon





Yields
4 servings




Total Time
30 mins

Taleggio, an Italian soft cheese, gives this risotto a distinctly rustic flavor that goes beautifully with the smokiness of the bacon.

Risotto with Taleggio Cheese and Bacon




Photo: Annabelle Breakey; Styling: Karen Shinto
 1 tablespoon olive oil
 1/2 medium onion, chopped
 4 slices (6 oz.) thick-cut bacon, chopped
 1 cup Arborio rice
 1/2 cup dry white wine
 2 cups reduced-sodium beef broth, warmed
 1/2 cup taleggio cheese, cut into chunks
 1/2 cup freshly grated parmesan cheese
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
 2 tablespoons chopped chives
Step 1
1

Warm oil in a large saucepan over medium heat. Add onion and bacon and cook, stirring often, until starting to brown. Add rice to pan and stir to coat in oil. Pour in wine and cook until evaporated, about 3 minutes.

Step 2
2

Mix 2 cups hot water into broth and stir into rice in 1/2-cup increments (let each absorb before adding next). Stir, adding more hot water if needed, until rice is tender, 15 to 20 minutes.

Step 3
3

Remove from heat and quickly stir in cheeses, salt, and pepper. Top with a sprinkle of chives.

Step 4
4

 

Nutrition Facts

Servings 4


Amount Per Serving
Calories 514Calories from Fat 54
% Daily Value *
Total Fat 31g48%

Saturated Fat 12g60%
Cholesterol 39mg13%
Sodium 1066mg45%
Total Carbohydrate 41g14%

Dietary Fiber 2.3g10%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.