Risotto with taleggio cheese and pears: cheese with pears also makes a perfect match for rice-based recipes. It is a simple first course to make but also very particular and elegant. This creamy risotto thanks to the presence of taleggio, is lightened with the fresh and sweet taste of the pears present. The procedure is very simple and the total time is that for cooking the rice. Find other risottos here
Ingredients for 4 people
- 320 gr of Carnaroli rice
- 1 Kaiser or Abate pear
- 100 gr of taleggio cheese
- 20 gr of butter
- 2 tablespoons of Grana Padano
- 1 shallot (or 1/4 of a copper onion)
- salt and pepper
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How to make Risotto taleggio and pears
Let's prepare a vegetable broth to keep for the preparation of the risotto.
In a pan we put the butter and the onion (or shallot) cut very thin (or very finely chopped). When the butter is melted and the onion becomes transparent, add the rice and toast it for a minute
immediately after, add half a glass of wine and let it evaporate
As soon as the wine has dried, add the first ladle of broth, and then for all the cooking of the rice we will gradually add a ladle of broth only when the previous one is absorbed by the rice.
after 5 minutes add the peeled and diced pear. We continue cooking, gradually adding the broth.
Two minutes from the end of cooking the rice, add the taleggio cheese cut into small pieces and the two tablespoons of Grana Padano. Our risotto with taleggio cheese and pears is ready. We serve and add the chopped walnuts and thyme to taste.
WINE PAIRING: Friuliano Villa del Rolat. Or a Alto Adige Pinot Nero.
(source: www.vinacciolo.it)
Enjoy your meal!
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