Risotto Taleggio e Tartufo: a Tradition from Lombardia – How to Make it

risotto taleggio e tartufoTruffle and Taleggio Cheese Risotto

What happens if you merge three typical ingredients of a region into an unique and special dish?

If you consider Lombardy, the result is often the traditional Truffle and Taleggio Cheese Risotto, a specialty that combines truffles, taleggio and risotto from Lombardy.

The recipe is quite simple but the result will be exceptional!


Serves 4 people

• 320g Carnaroli rice
• 10g of extra virgin olive oil
• 1 cup white wine
• 100g of Taleggio Dop cheese
• 50g of white truffle
• 20g shallots
• 50g of butter
• 1L of broth


Pour in a saucepan extra virgin olive oil, add the chopped shallot; keep on a low to medium heat: stir until the onion is golden. Thereafter, add the rice and toast for two minutes. Deglaze with white wine. When the alcohol has evaporated, add the broth a little at a time until cooked. Subsequently stir in the butter, the Taleggio Dop broken into small pieces and a piece of truffle.

– Arrange on plates and fill with the remaining truffle cut into thin slivers.