The risotto with pears and taleggio cheese it is a very classic type of preparation, especially favored as the main course of the menu of important and refined dinners, or as a first course for the Christmas or Easter holiday menu. It is a very delicate and creamy risotto, cooked with kaiser pears and creamed with excellent Taleggio cheese, of Lombard origin, which gives that touch of flavor to a dish that is in itself sweet and aromatic. After all, the saying known everywhere clearly states it: “don’t let the farmer know how good cheese is with pears”! Risotto with pears and taleggio is obtained by following a very easy recipe, which can be customized by adding dried fruit such as walnuts or with a sprinkling of pink pepper and a sprig of thyme. To prepare the vegetable broth, follow our recipe.

Preparation

1

Prepare the vegetable broth following our recipe.

2

Peel the pears. Cut one of the pears in half. Cut one half into thin slices, set them aside in a bowl with water and a little lemon juice. The other half of the pear cut into cubes. Cut all the rest of the pears into cubes as well.

3

Chop the shallot. Then place a frying pan with high edges on the heat and add the chopped shallot and 20 grams of butter. Fry for 5 minutes.

4

Add the risotto and toast it for 2 minutes. Then pour the white wine and let it evaporate.

5

Pour 2 ladles of hot vegetable broth and cook for another 5 minutes. Then add the diced pears, adding a ladle of broth every time you find the risotto dry. Leave to cook according to the time indicated on the rice packaging.

6

In the meantime, cut the taleggio into cubes. 2 minutes after cooking the risotto, add the taleggio cheese and mix thoroughly.

7

Turn off the heat, add the butter and Parmesan and mix everything together to cream. Serve the risotto by garnishing the dish with sliced ​​pears and a few walnut kernels.

Advice and tips

The best rice to prepare risotto with pears and taleggio cheese is Carnarolibut you can also use a Piedmontese Vialone Nano or of Po Delta.

Are you looking for a wine to accompany your risotto? Aim for light reds, such asAlto Adige Rieslinga Venetian red Cabernet or a Raboselloalso produced in the Veneto region, slightly sparkling and with a sweet aftertaste.