Risottos are not a typical dish from my area, but I really like them and every now and then I try a different one. Today I made this incredibly creamy taleggio risotto, garnished with walnuts and pears, a real treat. I’m sharing the recipe with you and recommend trying it as soon as possible!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups rice
- 4 1/4 cups vegetable broth
- 7 oz Taleggio
- 2 pears
- 1 sprig rosemary
- 1/2 cup walnuts
- to taste balsamic glaze
- to taste extra virgin olive oil
- to taste butter
- to taste sugar
- to taste salt
Tools
- 1 Pan Saute Pan
- 1 Pan Non-stick Pan
- 1 Wooden Spoon
Steps
The first thing to do is prepare the broth. If you don’t have time to prepare it, you can use a bouillon cube or granules.
Slice the pear without removing the skin. In a non-stick pan, melt a knob of butter, add the pear, a bit of sugar, and a pinch of salt, and cook for about 10 minutes, turning them. Once ready, set them aside.
In the meantime, start cooking the rice. Place a saute pan on the heat with a drizzle of oil and toast the rice with a pinch of salt. It will take a few minutes. Then add 2 ladles of broth, stirring continuously. Continue cooking the rice by adding broth one ladle at a time until it’s cooked.
While finishing the rice cooking, roughly chop the walnuts.
Once the rice is ready, turn off the heat and stir in the taleggio, which you have previously cut into pieces. Mix well to obtain a creamy rice. If necessary, add a little more hot broth while stirring. Adjust salt, plate the taleggio risotto, and garnish with pears, chopped walnuts, and a few drops of balsamic glaze.
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