Spinach Risotto With Taleggio Recipe (2024)

Is there any cheese substitution for the taleggio?

That's seems like an awful lot of celery.

What I do is zap the spinach in the microwave (put it in a bowl covered with plastic wrap) for a minute or two until wilted. When it’s cool enough to handle, just squeeze it with your clean hands to remove the excess water. You’ll get the same result and won’t have a stained kitchen towel.

Trust your instincts - wringing the spinach out with a towel is an unecessary step. It's risotto so any excess moisture from the spinach will be absorbed.

A lot of kvetching going on here. We made it exactly as the recipe suggested. It was excellent.

Made this for my children so I drank the wine, halved the stinky cheese & added shrimp. They loved it & were thrilled to have risotto for once without nasty mushrooms.

Dicing is more refined, but finely chopping the onion and celery in a food processor was a lot faster! Was pleasantly surprised that 3 cups wasn't too much celery at all; it adds a subtle lightness and texture that helps balance the strong taleggio.

Why wring it, losing the nutrients, when the dish requires liquid and can use that liquid to cook?

I adapt any risotto recipe according to Melissa Clark’s instapot cookbook - sauté the aromatics, toast the rice, absorb the wine, then add the broth and pressure cook on high for 6 minutes, manual release. Finally, stir in your cheese and your add-ins. Total liquids (wine and broth) should be about 3 3/4 to 4 cups for 1 1/2 c Arborio rice. This method hasn’t failed me yet.

This is a superb risotto. But its success lies in the details: 1) Carnaroli rice is better for this dish than Arborio, since the latter yields a mushier result and the former keeps the grains more distinct; 2) Dice rather than slice the onion for a smoother finish; 3) Use good homemade stock, half chicken, half vegetable; 4) Chop rather than puree the squeezed MATURE spinach to save on cleanup and VIGOROUSLY stir in the spinach at the end; ditto the cheese. Give it a rest before serving.

I recently cooked a Persian dish with 5 cups of celery, and I was amazed at how it almost dissolved in the cooking and was not at all overpowering.

I departed from the recipe to make use of what was on hand and couldn’t be happier with the results: a bag of frozen spinach and some fresh dandelion greens, chunks of miscellaneous cheeses left over from cheese boards, the tail end of a flinty bottle of Pinot Grigio. While I’m sure that the results would have been delightful as written, I’m happy that it is such an accommodating base for variations.

Great dish. Not a fan of Taleggio, so subbed in half Cravanzina cheese (less funky but super creamy and great for melting) and half mozzarella. Really great flavor. Don't skimp on the celery, which provides great flavor. Be sure to chop finely as it takes a long time to soften.

Stuck to the recipe with the exception of substituting for Fontina cheese and the vegetable broth for 3.5 cups of water plus a tablespoon and a half of vegetable bouillon (I know seems like a disgrace, but trust me it's my new favorite tool in the kitchen). This recipe nailed it. Topped it with some halved cherry tomatoes. Was perfect use of the celery because actually used everything I bought. No celery going to waste this week.

But celery, even by itself, is fabulous in risotto.

Follow the recipe exactly as written. It is perfect. But yes, I did squeeze the spinach with my hands. No point in making a mess of a kitchen towel.

Ignore the notes below--it is sophisticated and perfect as is--#flawless.

Working on some CSA produce so subbed fennel for the celery, which worked great.

Use port salut cheese- so much better! Don’t skip wine. Add more rice.

Used port salut cheese- so yummy! Add extra rice, don’t skip wine.

This is a very good risotto, and I say that as a resident of Italy. I substituted beet tops for the spinach as we had them at the local farmer's market; like chicory they are stronger than spinach and more characteristic of nettles (which we find sometimes). One quibble: Italians are finicky about garlic and onions, rarely putting both in the same dish; it's a cultural thing. I omitted garlic and used the famous sweet red onions of Tropea.

This is one of my favorite new risotto recipes. We had a bunch of fresh spinach from the garden and we put it to great use in this dish. I only used two tbls of butter, substituting olive oil for the rest. And because the grocery store did not have taleggio, I used brie and only half of the pie piece. And only two cups of celery. It was still excellent. We served with spicy chicken sausage, which was the perfect compliment. I might add some sh*takes next time, which seem like a nice addition.

Made with kale and spinach and 7 oz of cheese…was good but would’ve still been good with less cheese

I used shallots and leeks, no celery in the house when I decided to make this. Made it with a pound of nettles from the farmers market that were blanched for 30 seconds and blitzed in a processor with the butter and a lil bit of the stock.Used 2oz of Parmesan and 2oz Tallegio. Also added about 1tsp cracked black pepper as it wasn’t mentioned in the recipe.

Replaced celery with fennel and made this with AR stewed tomato and meatball recipe. It needed the acid to cut through the Taleggio! And the meatballs to break up the texture of the risotto. Would make again! Loved all the spinach it required, great for using up my CSA vegg.

I replaced the celery with fennel and it was lovely. I thought the spinach was going to be too much, but it was not at all! A great way to use a bunch of greens. I made some jammy stewed tomatoes and meatballs with this. I felt it needed the acid and meat to cut through the rich flavors of the Taleggio and consistency of the rice.

I thought this was a nice base recipe, but kind of boring. It could really be taken up a notch with some herbs (fresh oregano?), a more full-bodied white wine, and possibly shallot instead of onions. Definitely going to try all that next time. I did add 1 chicken breast chopped and sauteed in OO and poultry seasoning to give it some protein, then sauteed the veg in the fond left in the pan, which was nice.

I always am trying to make dishes a bit healthier -- some really flop, but this was excellent! I had some kale, so I did about 50/50 kale/spinach. Boiled the kale in water for 3 minutes, then poured it over the spinach in the colander. Used 2 tbs butter, added oil for the other 3 tbs. Also used farro instead of rice. A little healthier, *totally* delicious!Had a chunk of taleggio I needed to use. Was worried about the funk, but fear not -- so good.

My hacks on this wonderful recipe. First. Frozen spinach block melted with butter works great. Second frozen homemade stock melting into the risotto makes it really easy VS pouring in small glugs of stock.

Didn't have celery or taleggio. I threw in a leek and used parmesan. added basil to the spinach purée. so not exactly the same recipe but it was a good jumping off point, very yum.