Risotto with taleggio cheese and dried pulled horsemeat


  • 320 g risotto rice
  • vegetable stock
  • 100 g taleggio cheese
  • 50 g cashews
  • butter
  • Parmigiano Reggiano cheese
  • Dried pulled horsemeat


Toast the rice and start to add the hot stock at little at a time, adding more stock as it is absorbed. Add the taleggio cheese cut into pieces, take off the heat and beat in the Parmigiano.
Plate up and garnish with the toasted cashews and pulled horsemeat.