Rice pears and taleggio

Rice with pears and taleggio is a dish that combines the sweetness of pears with the creaminess and intense flavor of taleggio. Here is the recipe:

Ingredients

• 320 g of rice (I recommend Carnaroli for an excellent risotto)
• 1 ripe but firm pear (preferably of a variety that maintains its texture during cooking)
• 150 g of taleggio
• 1 shallot
• 1 liter of vegetable broth (hot)
• 50 g of butter
• 100 ml of dry white wine
• Salt to taste
• Pepper to taste
• Extra virgin olive oil

Preparation

1. Start by finely chopping the shallot and sauté it in a saucepan with a drizzle of oil until it becomes transparent.
2. Add the rice to the saucepan and toast it for about a minute until the grains become shiny.
3. Deglaze with the white wine and let it evaporate on high heat.
4. Begin adding the hot vegetable broth, one ladle at a time, always waiting for the previous one to be absorbed by the rice before adding the next. Stir frequently to prevent sticking.
5. While the rice is cooking, cut the taleggio into cubes and the pear into pieces not too small.
6. About 5 minutes before the end of cooking (the risotto takes about 18 minutes in total), add the pear to the risotto.
7. Once the rice is cooked al dente and with some creamy broth left, remove the saucepan from the heat and incorporate the taleggio and butter, stirring well to cream.
8. Season with salt and pepper to taste.
9. Let it rest for a minute and then serve the risotto nice and hot.

Curiosity

This dish is an excellent expression of Italian cuisine, which loves to experiment with unexpected pairings, creating harmonious contrasts of flavors. Taleggio, with its origins in Lombardy, and pears may have different varieties depending on the Italian region you are in, each with its own particularity that can further enrich the dish.