Course: main

Difficulty: easy

Serves: 6

Time: 15′ prep + 20′ cooking

360 g Carnaroli rice
3 pears
250 g Taleggio cheese
150 ml Neri Refosco
40 g shelled hazelnuts
1 shallot
1,2 dl vegetable broth
1 tbs brown sugar
80 g butter
q.s. pepper
q.s. salt
q.s. thyme


Step 1

Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the Taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a pan for 2′.

Step 2

In a pot, do to melt 40 g butter, unite the chopped shallot, half of the pears and let them dry for 2′. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with Neri Refosco. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed..

Step 3

Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3′ until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.