Are you looking for a delicious, creamy risotto recipe that will make your taste buds sing? Look no further! Our mushroom-Taleggio risotto recipe is the ultimate comfort food, with the perfect combination of flavors and textures. Whether you’re a risotto lover or trying it for the first time, this recipe is guaranteed to impress.
What Makes This Recipe Special?
The secret ingredient in this risotto is Taleggio cheese. If you’ve never tried it before, let us tell you, it’s a game-changer! Taleggio is a soft, washed-rind cheese with a rich, creamy texture. While it may have a strong smell, don’t let that deter you. Once it’s cooked in the risotto, the cheese mellows out and adds an irresistible decadence.
Taleggio Cheese Substitutes
If you can’t find Taleggio cheese, don’t worry! We’ve got you covered with some delicious substitutes:
- Brie: This creamy cheese will provide a luxurious texture to your risotto.
- Gorgonzola crumbles: For a tangy, sharp flavor.
- Goat cheese: It adds a touch of sharpness and tanginess.
- Mascarpone: A creamy cheese with a hint of acidity.
- Blue cheese crumbles: If you’re looking for that funky flavor.
And if all else fails, just add a little extra grated Parmesan cheese. Trust us, it will still be absolutely delicious!
How to Make Mushroom-Taleggio Risotto
One of the best things about this risotto recipe is its simplicity. You won’t need a long list of ingredients to create a beautiful, flavorful dish. Here’s how you can make it:
Ingredients:
- Cremini mushrooms
- Dry porcini mushrooms (or any other dry mushroom of your choice)
- Leek
- Arborio or Carnaroli rice
- Water
- Olive oil
- Taleggio and Parmesan cheese
- Minced parsley and lemon juice, for finishing touches
Instructions:
- Soak the porcini mushrooms in boiling water for 20 minutes. Don’t throw away the soaking liquid!
- Brown the cremini mushrooms in a pot, then add the soaked and chopped porcini mushrooms, as well as the sliced leek. Cook until the leek softens.
- Toast the arborio rice in the same pot.
- Start adding the liquid. Begin with the porcini soaking liquid and then gradually add water, allowing the rice to absorb each addition before adding more. Keep stirring until the rice becomes tender and creamy.
- Once the rice is perfectly cooked, add the Taleggio cheese and stir until it melts into the risotto. Finish it off with grated Parmesan cheese, minced parsley, and lemon juice.
- Serve the risotto with tender pea tendrils on top, or garnish it with fresh basil or more minced parsley. Don’t forget to sprinkle some extra Parmesan cheese for that final touch of decadence!
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
