Risotto with Stracchino, Pears, and Hazelnuts

Here’s a delicious recipe with an Italian twist for a risotto with stracchino cheese, pears, and hazelnuts.

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 1 ripe but firm pear
• 150 g of soft stracchino cheese
• 50 g of toasted hazelnuts
• 1 shallot
• 1 liter of vegetable broth
• 1/2 glass of dry white wine
• 30 g of butter
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Preparation

1. Begin by preparing the vegetable broth and keeping it warm on a low flame.
2. Toast the hazelnuts in a pan without adding fats until they become lightly golden and set them aside. Once cooled, coarsely chop them.
3. Clean and finely chop the shallot and sauté it in a saucepan with a drizzle of extra virgin olive oil.
4. Add the rice to the saucepan and let it toast for a couple of minutes, until the grains become translucent.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Start adding the vegetable broth, a ladleful at a time, continuing to stir and allowing the rice to absorb the liquid before adding more.
7. In the meantime, peel the pear, remove the core, and cut it into small cubes.
8. Midway through the rice’s cooking time, add the cut pear and continue cooking the risotto.
9. When the rice is nearly done, incorporate the stracchino cheese in pieces and mix well to melt it, creating a cream.
10. Remove from heat, add the butter, a sprinkle of Parmesan if desired, and cream the mixture to make it creamy.
11. Adjust the salt and pepper to taste.
12. Serve the risotto garnished with the chopped hazelnuts and, if liked, an additional sprinkle of Parmesan.

Curiosity

Stracchino is a soft cheese from northern Italy, known for its capability to melt well, adding a creamy and delicately tangy note to the dishes it’s used in. Combined with the sweetness of the pears and the crunchiness of the hazelnuts, it creates a balance of flavors and textures that makes this risotto a unique and sophisticated dish.