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Kale & Taleggio Risotto

This rich, unctuous side dish is unbeatable with a grilled steak and pairs perfectly with our Francis Tannahill TYK Vineyard Cabernet. Highlighting the bold structure and depth of the Cabernet, this risotto allows those attributes to shine across the palate and bookend a perfect autumnal meal with a brisk evening pairing.


8 oz cold Taleggio cheese
10 oz kale, thick stems removed
6 tbs. unsalted butter
1 medium red onion, finely diced
3 cups celery, finely diced
2 garlic cloves, grated or minced
1 ½ cup Arborio rice
1 tsp. fine sea salt
¾ cup dry white wine
3 ½ cups vegetable or chicken stock

How To Make

Cut the rind off the Taleggio cheese and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
Line a colander with a clean dishtowel and place kale inside. Heat about 8 cups of water until boiling, then pour over kale; the leaves will wilt. Let kale sit until cool enough to handle, then use the dishtowel to squeeze out the water.
Transfer kale to a food processor and blend with 1 tablespoon butter until smooth, yielding about 1 cup of purée. Reserve.
Melt the remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
Stir in wine and cook until it’s absorbed; about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often, until the stock is finished and the rice is cooked till tender, 15 to 20 minutes.
Stir in kale purée and Taleggio until melted. Taste and adjust seasoning with salt as needed. Serve immediately.
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