Risotto with pears and taleggio cheese
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.
Ingredients for 4 people
- Carnaroli rice: 320 g
- Kaiser pears: 2
- Shallots: 1
- Taleggio cheese: 100 g
- White wine: ½ glass
- Vegetable broth: to taste
- Butter: 70g
- Parmesan: 100g
- Walnuts: 10
- Black pepper: to taste
- Fine salt: to taste
- Calories: 395 kcal/100g
Preparation
Prepare the vegetable broth following our recipe.
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.
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.
Add the risotto and toast it for 2 minutes. Then pour the white wine and let it evaporate.
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.
In the meantime, cut the taleggio into cubes. 2 minutes after cooking the risotto, add the taleggio cheese and mix thoroughly.
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.
Ingredients for 4 people
- Carnaroli rice: 320 g
- Kaiser pears: 2
- Shallots: 1
- Taleggio cheese: 100 g
- White wine: ½ glass
- Vegetable broth: to taste
- Butter: 70g
- Parmesan: 100g
- Walnuts: 10
- Black pepper: to taste
- Fine salt: to taste
- Calories: 395 kcal/100g
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