Risotto with taleggio, pears and walnuts

Melania Mormile, born in 1993 in Viterbo (VT)

Ingredients for 3 persons:

Procedure:

First we peel the pears and cut them into small cubes.

Then we take a quarter of the pieces obtained and caramelize them in a pan with a knob of butter and a spoon of sugar. We blend the remaining pieces in the mixer to create a puree.

To make the risotto, we heat a little shallot in a non-stick pan with a knob of butter, add the rice and toast it until the grain is warm to the touch.

Simmer with white wine of your choice.

As soon as the alcohol has evaporated, we gradually add the vegetable broth and cook the rice.

Halfway through cooking, we add the puree and continue cooking.

When almost cooked, we add the taleggio cheese and stir in the risotto with another knob of butter if necessary.

Conclusion:

Serve the risotto by adding the caramelized pear pieces and a few walnuts as a decoration.

OTHER VARIETIES SUITABLE FOR THIS RECIPE

A CASA DI ELSA
VIALONE NANO

RISO DELLA SCALA
VIALONE NANO

RISO DELLA SCALA
VIALONE NANO SEMILAVORATO