Risotto with taleggio, kale and sweet and sour parsnips – 21 March 2014

D had this planned a long time ago – I think two weeks, when we went to The Cheese Board and bought the taleggio (raw milk version). It’s a recipe from Cucina Italiana (in Italiano) which I buy for him at the wonderful store Issues, in Oakland. Risotto made with chicken stock, then kale, precooked a bit, stirred in, and at the end, taleggio bits.

main140321setting140321Separately, parsnips are peeled, sliced thin, and cooked slowly in butter to candify, then splashed with white wine vinegar and a bit of sugar. The parsnips are placed over the top when serving. It’s a great dish – gourmet comfort food.





We had our usual Friday Wine, Cantina Zaccagnini Montepulciano d’Abruzzo (2010 at the moment), which recently we have been getting at Costco. Love it 🙂 Also a bit more of the Acme Italian Batard, which looks as though it will run out tomorrow, after which I will make a pizza for dinner.




Here’s the taleggio, as bought:



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