Risotto with taleggio, pears and walnuts
Melania Mormile, born in 1993 in Viterbo (VT)
- Melania is a large scale consumer of Rice and a cooking lover. She enjoys cooking for her family and friends creative and healty recipes.
- TIME: 35'
- RICE: Vialone Nano
Ingredients for 3 persons:
- 300g of rice Vialone Nano San Marco
- 4 pears
- 100g of Taleggio cheese
- 10 walnuts
- Half a glass of white wine
- Butter to taste
- Vegetable broth to taste
- Shallots to taste
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
