Belgian Endive, Taleggio and Walnut Risotto

Yes, we’ve already presented a risotto recipe using this same plant species, in particular radicchio.  So why do another?  Because this is an utterly different dish, due not only to the fact that Belgian Endive is not nearly as bitter and is more sweet than radicchio, but also because we’re using white wine and melting nutty Taleggio cheese into the finished dish.  This is really a spectacular dish that you should try.  We’re altered the original recipe from Alice Waters’ 1996 Chez Panisse Vegetables by increasing the amount of arboro rice so that the finished product is thick and starchy and not thinner and almost soup-like.

We were lucky in being able to find Taleggio at a local grocery.  But this can’t be expected for many.  So, what cheese would make a good substitute?  Taleggio is an Italian rind-washed, smear-ripened cheese that like many in this class is quite aromatic (or shall we say stinky?).  We would use aged brick (a North American rind-washed cheese) if we could not find Taleggio, and if aged brick was not available we’d try limburger.  Remember that the smell will dissipate with cooking, leaving behind only a creamy, sweet, nutty goodness.

6 Belgian endives
1 medium yellow onion, finely minced
8 cups stock
3 tablespoons olive oil
2 tablespoons butter
2 cups arborio rice
1 cup dry white wine
3 oz Taleggio cheese
2 tablespoons chopped, toasted walnuts
1 tablespoon minced Italian flat leaf parsley
Salt and black pepper to taste

Cut the endives in half lengthwise, and then cut each of these crosswise into ½” slices.

Heat the stock just to a simmer.

In a large, heavy pan heat the olive oil and butter over medium-high.  Sauté onion until translucent, about 5 minutes.  Add in the rice and, stirring constantly, cook until the grains are lightly toasted, about 5 minutes more. 

Add in the wine and cook, stirring constantly, until the liquid has been absorbed into the rice.  Add in 1 cup of hot stock, stirring constantly until the liquid has almost all be absorbed.  Keep adding in stock in 1 cup units, stirring the rice constantly until the liquid has been almost all absorbed. Before adding in the last cup of stock, add in the endive. Add in the last cup of stock and stir constantly until all the moisture has been absorbed and the rice grains have achieved an al dente texture. Remove from burner, mix in the Taleggio cheese, and adjust seasoning with salt and pepper. Cover and let rest for 10 minutes.  Garnish with parsley and walnuts before serving.

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