Risotto al Chianti con Salsiccia e Taleggio

Chef Roberto’s risotto brings together slow-cooked Carnaroli rice, Chianti wine, homemade sausage crumbs and Taleggio cheese. The sausage gives the rice a savory depth, while Taleggio adds a rich cheese note to the wine-based dish.

Taleggio is a soft cow’s-milk cheese traditionally made in square forms, with a thin pink rind. Its creamy texture gives a smooth counterpoint to the sausage crumbs here. The name also carries Protected Designation of Origin status, connecting this cheese to Italy’s regional dairy traditions.