Risotto with taleggio, kale and parsnips; avocado with olive oil and balsamic vinegar – 31 January 2014

main140131D kept telling me he had an idea for tonight. It turned out he had a few, but settled on rerunning the risotto from La Cucina Italiana that we first cooked on New Year’s Day. [H/T to Issues, on Glen off Piedmont in Oakland, who order the Italian version for us.]I cut, cleaned, stemmed and tore up some small curly kale leaves from the garden, and D boiled these for a few minutes to pre-cook them.

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He sauteed red onion slices in butter, then cooked about a cup of riso (arborio rice) in the butter, then added, in good risotto fashion, multiple scoops of chicken stock from the freezer, till the riso was cooked. He began by slicing up some parsnip and cooking very slowly in butter, and ending with a bit of sugar and a substantial splash of white wine vinegar. The parsnips are served over the top of the risotto. Just before serving, chunks of taleggio are stirred in and allowed to melt, and more chunks go over the top after plating (bowling?) the risotto. (Then the parsnips.) The parsnips got a bit overdone and crispy and perhaps too dry, which decreased the

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wondrousness of the meal, but it was still really good. D also used the skin of the taleggio, and thinks he will not do that next time. Is Cheese Board taleggio (used for the first incarnation) better than this one that we get at the Bowl?

While he was cooking, D served us each an avocado half, sliced up for easy eating, and topped with olive oil and balsamic vinegar.

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wine140131D bought an Acme Upstairs Bread for dinner, and it was nice to have it again. We of course had our Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo, which we get at Costco.

This entry was posted in Meat as a flavoring, Risotto and tagged , , , , , , , . Bookmark the permalink.

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