The red wine, pear, and Taleggio risotto is a unique first course, with a delicate flavor and a slightly sweet aftertaste.
A dish that definitely surprises both for its color and for the combination of tastes that make it truly unique and special.
The final addition of Taleggio makes it creamy and truly appetizing. While the pear gives it a delicate and soft side, as it becomes tender and melts in the mouth when cooked.
Ideal to serve on any occasion, whether with family or at dinner with friends and family, and I’m sure success is guaranteed.
Varying in the kitchen every day is not simple, and experimenting is the only solution. I ventured into this culinary experiment that I had been eyeing for a while and was truly satisfied with it.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Red Wine, Pear, and Taleggio Risotto
- 10 oz Carnaroli rice
- 6 oz Taleggio
- 2 cups red wine
- 2 cups vegetable broth
- 2 Decana pear
- to taste extra virgin olive oil
- 1/2 onion
- to taste fine salt
- 1/2 carrot
Tools
- 1 Pan
- 1 Wooden Spoon
- 1 Chopper
Steps for Preparing Red Wine, Pear, and Taleggio Risotto
To prepare the delicious red wine, pear, and Taleggio risotto, start by cleaning and chopping half an onion and half a carrot with a chopper, and cut the pear into small pieces after peeling it.
Then oil a non-stick pan, and fry the carrot and onion for a few minutes until lightly browned. Then add the rice and let it toast for two minutes, and pour 1 1/4 cups of red wine, which will evaporate almost instantly.
Once evaporated, add two ladles of broth and the chopped pears, and continue cooking by adding, little by little, and each time the rice appears dry, the vegetable broth.
until the rice is almost cooked.
In the meantime, heat the remaining red wine in a small saucepan and melt the crumbled Taleggio until you create a cream and add it to the risotto, letting it blend for a few minutes with the lid on. Of course, after mixing it well.
You will obtain a colorful, creamy, and very appetizing blend.
Serve and … enjoy your meal!
Storage and Notes
The red wine, pear, and Taleggio risotto can be stored in the fridge for two days. Before serving, I recommend reheating in a pan by adding half a glass of vegetable broth.
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