Radicchio and Taleggio Risotto, Mascarpone Mousse

Directions

Radicchio and Taleggio Risotto

1. Heat the broth until gently simmering and keep hot. 

2. Finely slice your onion and radicchio. 

3. Heat butter and olive oil (about two tablespoons of each) in a wide sauce pan until butter is melted and foaming. Add the sliced onion and radicchio, season with salt and pepper cook over medium heat until radicchio is wilted. 

4. At this point, add in your risotto rice. This part is important - you want to lightly ‘toast’ the rice – that is, cook it in the pan for approximately one minute before adding any liquid. 

5. Deglaze the pan with the wine, stirring until it is absorbed. 

6. Now it’s time to start adding the broth, keeping your risotto pan on medium. Working with a ladleful of broth at a time, add the broth to your rice, stirring until broth is almost absorbed before adding another ladleful. Start testing the rice for doneness at 15 minutes – it should be al dente; slightly chewy, but not chalky. If you run out of broth before your rice is cooked, you can always add hot water from the kettle.

7. When the rice is done, turn off the heat, and this is the important part, mantecare the risotto. Mantecare (no real translation) is the act of adding a fat (butter and/or cheese) to the risotto to make it creamy. In this case, add your taleggio, cut up into small pieces, a good tablespoon butter and a couple of tablespoons of grated parmigiano reggiano, stirring vigorously. Taste for seasoning and enjoy, preferably in bed.

Arugula and radicchio salad

1. Toss all ingredients together

Mousse al Mascarpone

1. Separate the eggs, putting whites in one medium bowl and yolks in another one. 

2. Using a whisk or an electric mixer, whip egg whites until soft peaks form and set aside.

3. Beat three tablespoons of sugar into the egg yolks until the yolks begin to pale and the sugar starts dissolving. Add in a teaspoon of vanilla extract. Add the mascarpone to the egg yolks and beat well until there are no large lumps remaining; this can take a bit of elbow grease, or use a mixer. 

4. Take ¼ of the egg whites and briskly whisk into the mascarpone mixture – this helps to lighten the mixture, making it easier to fold in the egg whites. Proceed with gently folding in the rest of your egg white. 

5. Chill in the fridge, covered, for at least an hour. When you’re ready to serve, put berries in a glass and dollop over mascarpone mousse.

Mousse al Mascarpone without eggs

1. Whip the cream until soft peaks form and set aside. 

2. Beat the mascarpone with 3 tablespoons of sugar until it is smooth and no lumps remain. Add 1 teaspoon of vanilla extract. 

3. Take ¼ of your whipping cream and beat it into the mascarpone mixture to lighten it. Proceed with gently folding in the rest of your whipping cream into the mascarpone. Chill, covered, for at least one hour and serve as above.