The risotto with pears, taleggio, and hazelnuts is a main dish with intense and fragrant flavor, creamy and definitely delicious… At least for me, it was an appreciated dish because even though I rarely prepare risottos, they are very welcome!
The pears release all their taste and aroma during cooking, the taleggio is a rather caloric soft cheese but of great goodness.
The crunchy note of toasted hazelnuts makes the dish for me with rice balanced and … very tasty!!!
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RISOTTO WITH PEARS, TALEGGIO, AND HAZELNUTS
ASI’s Kitchen
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for RISOTTO WITH PEARS, TALEGGIO, AND HAZELNUTS
- 1 1/2 cups rice (I use Carnaroli)
- 1 leek
- 1/3 cup dry white wine
- 2 Abate pears
- 4.2 oz Taleggio
- to taste vegetable broth
- to taste butter and extra virgin olive oil (to stew the leek)
- 1 tsp butter (for creaming the risotto)
Tools for RISOTTO WITH PEARS, TALEGGIO, AND HAZELNUTS
#adv
- Risotto Maker
- Casserole
FOR THE PREPARATION OF THE RECIPE RISOTTO WITH PEARS, TALEGGIO, AND HAZELNUTS
In a casserole, put the white part of the leek chopped with a little olive oil and butter. Stew the vegetable, then add the rice and as soon as it becomes almost transparent, add the wine, letting it evaporate completely.
Now gradually add the hot broth and continue cooking for about ten minutes.
Add to the casserole the pears washed, peeled, cored, and diced. At the end of cooking, add the taleggio cheese, always cut into small pieces and without the rind.
Let the risotto with pears, taleggio, and hazelnuts flavor for another couple of minutes, also adding the knob of butter.
After creaming the dish with the soft butter, it is ready to be served, adding the chopped toasted hazelnuts.
Accompany the dish, if you like, with grated Parmesan and … Enjoy your meal with the risotto pears, taleggio, and hazelnuts!
Annalisa
Tips and notes
I had Carnaroli rice in the pantry, but if you prefer, Arborio and Vialone nano are also excellent choices for risottos, long grain, and capable of holding their shape during cooking.
SOME RISOTTO RECIPES ON THE BLOG INCLUDE:
RISOTTO WITH BARBERA AND BLUEBERRIES,
CREAMY RISOTTO WITH ZUCCHINI AND STRACCHINO,
RISOTTO WITH POMEGRANATE AND CHIVES BUT you will find more on the blog…..
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