Ingredients for 4 people
- 320g of Vialone Nano rice
- 1 fresh cob (220-250g)
- 1/2 glass of white wine
- 1 white onion
- 150g of taleggio cheese
- 80g butter
- broth
- laurel
- salt
This is a very strong-smelling cheese. If the aroma throws you off, consider replacing it with a French Brie.
Directions
- Boil the cob for 12 minutes in boiling water with a bay leaf.
- Turn off the heat and let it cool.
- Drain and toss in a pan with 40g of butter and let it simmer over low heat for about 12 minutes, stirring occasionally.
- Once cooked, hold it vertically and pick the grains off with a knife.
- Toast the rice with the chopped onion, 20g of butter and a bay leaf.
- Sfumare with wine.
- Add salt and continue cooking, adding broth when necessary and stirring occasionally.
- Halfway through cooking, add half of the corn kernels.
- Add salt, finish cooking, let it rest for a few minutes, then stir in the taleggio cheese and the remaining butter.
- Serve, accompanying with the remaining corn.
