Pear and Taleggio Risotto

Here's my recipe for a pear risotto with taleggio cheese.

Ingredients x4 people:

• Carnaroli rice 340g
• Kaiser Pears 1
• Vegetable broth 1L
• White wine 40mL
• White onion 1
• Taleggio cheese 100g
• Butter 60g
• Oil evo 15mL
• Salt and pepper qb

Procedure:

We boil 1L of vegetable stock and in the meantime, we peel and dice 1 pear. Let's add and chop 1 onion and cook it on a medium flame, in a saucepan with the handle, together with 15mL of evo oil and half of the butter; let it brown by turning it with a wooden spoon.

At this point add 340g of rice and let it toast for a couple of minutes taking care to turn it continuously. Now we can add half a glass of white wine that will have to fade completely and lose the alcoholic part. Once the wine has evaporated, we cook the rice for 17-19 minutes adding the boiling broth, one ladle at a time for the whole cooking time and turning with a wooden ladle to avoid it sticking to the casserole.

Next to cooking, add the pear and at the end of cooking, turn off the heat and add the taleggio cheese. We add salt and pepper, stir in the remaining butter and cook.

Advice:

• Keep a few slices of pear to caramelize with two tablespoons of brown sugar to garnish the dish. 

•  To make the risotto crunchy, we can toast 50g of pine nuts and add them at the end of cooking.