I’ve been using the website Fromages.com for as long as I can remember. Years ago, it was the only source for my stinky cheese fetish, like
Époisses and Reblochon. They’re very particular with selling cheeses; only those in “season” are available for purchase.

I only recently discovered recipes on the website, and this one popped out at me, even though the cheese used isn’t French! It’s Taleggio, probably my favorite Italian cheese – probably because it’s somewhat stinky!

The recipe is a delicious risotto with springtime asparagus and a wonderful cheese. What’s not to love?!

Plus, I added some lamb chops for extra springiness!

One really doesn’t need a recipe for this risotto, especially when your familiar with risotto.

Asparagus and Taleggio Risotto
Completely dapted from Fromages.com

10 spears of fresh asparagus
2 tablespoons good garlic-infused olive oil
7 ounces grams arborio rice
3 1/2 ounces taleggio
6-7 ounces white wine
27 ounces vegetable stock
1 tablespoon lemon juice
Olive oil
Salt and pepper

Cut the end of the asparagus and peel the lower part. Steam them for 8 minutes and keep them in iced water until ready to use.

In a deep pan or pot, heat 2 tablespoons of olive oil and add the rice and cook for 2 minutes. Add the white wine to deglaze and stir.

Add half the stock, a pinch of black pepper and the lemon juice, and
let it cook on low heat, stirring frequently.

Add the remaining stock a ladle at a time once the stock is absorbed. the cooking part will last around 20 minutes.

When the rice is cooked and tender add the chopped asparagus and cubed taleggio.

Stir well to incorporate the melted cheese.

Taste and add more salt and pepper if needed. Taleggio is quite salty so definitely taste first.

Serve immediately.