INGREDIENTS (4 servings)

1 shallot / 12 oz arborio rice / 1 glass of white wine / 1 orange / 1 lemon / vegetable broth / 4 slices of bread / butter / thyme / 5 oz of taleggio (italian cheese) / et=xtravirgin olive oil / salt

For the thyme crumbs, mince the bread and toast it in a pan with  butter, the thyme, and the grated orange and lemon zest, till crunchy. Squeeze the orange and the lemon and keep the juice. Slice the shallot and brown it in a pan with oil, add the rice and toast it. Simmer with white wine and then with the citrus juices. Season with salt and bring to a boil with the vegetable broth.  When the rice is ready, add the diced taleggio and mix until creamy. Serve each plate with the risotto and some crumble on top.