Pear and taleggio risotto

Perfect for warming up cold autumn-winter evenings, pear and taleggio risotto is a simple but refined first course.

Do you know the famous saying that goes "don't let the farmer know how good cheese with pears is" ? If like us you have always been reluctant to try it, now is the time. The pear and taleggio risotto is of unimaginable goodness, perfect to serve even on the most important occasions because everyone will be pleasantly amazed by your ability to dare in the kitchen.

It doesn't matter if it's a very simple recipe: the result will be worthy of the best restaurants. The important thing is to choose quality ingredients. Our advice is to opt for a classic Carnaroli rice , a Kaiser pear that is not too ripe, perfect for cooking, prepare the vegetable broth yourself and, last but not least, pay attention to the creaming phase.

How to prepare the pear and taleggio risotto recipe

1. First prepare the vegetable broth . Alternatively, if you are short on time, you can bring an equal amount of water to the boil and add a stock cube .
2. Finely chop the shallot and brown it in butter. Then add the rice and toast it for a couple of minutes until it is translucent.
3. Add the white wine and start the actual cooking by adding boiling broth little by little so that the rice is always just covered. From this moment, calculate 16-18 minutes of cooking. If needed, add salt.
4. After 5 minutes, add the peeled and diced pear.
5. Once cooked, remove the pan from the heat and stir in the diced taleggio and parmesan cheese, stirring gently until they have melted.
6. Let the risotto rest for 2 minutes , then divide onto plates and serve.

To give the dish a crunchy note you can add some walnut kernels. 50 g are enough to use as a final decoration of the dishes to have a truly amazing pear, taleggio and walnut risotto . The idea of ​​giving the dish a smoky note by adding speck is also excellent. Our advice is to brown 70 g of it in a pan with a little butter and add it to the rice when it is almost cooked.

If the combination of fruit and cheese whets your appetite then we recommend you also try the pear and gorgonzola risotto , with a slightly stronger flavor due to the presence of the most famous blue cheese.

Conservation

The taleggio and pear risotto is good eaten at the moment , a bit like all risottos. If you have any leftovers, you can heat it in a pan or in the microwave for a few minutes.

Read also

The 7 steps to make a perfect risotto!