Risotto Galette with Melted Taleggio

Serves: 4

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 1 large pinch of saffron threads
• 900 ml (2 pints) hot vegetable stock
• 1  onion
• 50 gram(s) butter
• 3  garlic cloves
• 350 gram(s) arborio rice
• 120 ml dry white wine
• 60 ml (4 level tbsp) chopped mixed fresh herbs, such as basil, chives, parsley and tarragon
• 25 gram(s) Parmesan or Cheddar cheese
• 2 large eggs
• 225 gram(s) taleggio cheese (see Cook's Tips)
• Salt and ground black pepper
• Oil for shallow frying

Method

1. Infuse the saffron threads in the hot vegetable stock for 10min; transfer to a saucepan. Peel and finely chop the onion.
2. Melt the butter in a large, heavy-based frying pan, add the onion and crushed garlic; fry for 10min until soft and golden.
3. Add the rice to the onion; stir over the heat for 1min until grains are glossy. Add the wine; boil rapidly until almost all the liquid has evaporated. Heat the saffron-infused stock and keep at a very low simmer.
4. Add a ladleful of saffron stock to the rice. Simmer gently, stirring, until liquid is absorbed. Repeat until liquid is used up and rice just cooked: 20-25min (see Cook's Tips).
5. Off the heat, stir in the herbs and grated Parmesan cheese. Cover with greaseproof paper, press down firmly and set aside to cool.
6. Stir the beaten eggs into the risotto; divide the mixture in half. Pour a little oil into a 23cm (9in) non-stick, grillproof frying pan (see Cook's Tips); heat gently.
7. Spoon half the risotto into the pan and spread evenly to the edges with a palette knife. Sprinkle the diced taleggio over and carefully spread the remaining risotto on top. Cook over a low heat for 20min until golden underneath.
8. Position the frying pan under a preheated grill and cook for 10min until the top is golden. Turn out on to a large plate and allow to cool slightly for 10-15min. Serve warm, cut into wedges.

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