Recipe Index

Ingredients

• 7 oz Carnaroli rice
• 10½ oz ripe persimmon flesh, peeled
• 7 oz Taleggio cheese, rind removed and cubed
• 1/2 shallot, finely chopped
• 3¼ cups hot vegetable broth
• 1½ Tbsp dry white wine
• 2 oz butter, divided
• 1 tbsp extra virgin olive oil
• 1/2 tsp ground black pepper
• 1 tbsp finely chopped chives

Method

1. Blend half the persimmon flesh to a smooth purée and dice the rest. Keep the hot broth at a bare simmer in a separate pan.
2. Heat the olive oil and half the butter in a wide pan over medium heat. Cook the shallot for 2-3 minutes until soft without colouring.
3. Add the rice and stir for 1-2 minutes until the grains are glossy and translucent at the edges. Pour in the wine and let it bubble away.
4. Add hot broth a ladleful at a time, stirring often and letting each addition be absorbed before adding the next. After about 10 minutes, stir in the persimmon purée.
5. Continue adding broth for a total cooking time of about 18 minutes, until the rice is tender with a slight bite and the risotto flows loosely.
6. Remove from the heat. Beat in the remaining cold butter and the Taleggio until melted and creamy. Stir in the diced persimmon, season with black pepper, cover and rest for 2 minutes.
7. Serve in warm bowls, finished with the chopped chives.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data