Ingredients (for 2 servings):
- 30 g of white onion (or a shallot)
- 1 tablespoon of extra virgin olive oil
- 160 g of Carnaroli rice
- 1/2 glass of white wine
- 2 pears, diced
- 60 g of Taleggio cheese
- 30 g of coarsely chopped walnuts
- Butter and Parmesan to taste for additional creaminess (optional)Procedure: In a small pot, caramelize the diced pears for about 5 minutes. Set aside. In a pan, sauté the finely chopped onion or shallot with a tablespoon of oil until softened. Add the rice and toast it for a few minutes. Pour in the white wine and let it evaporate completely. Begin cooking the risotto, adding vegetable broth one ladle at a time. A few minutes before the end of cooking, add the diced pear. When the rice is done, add the cubed Taleggio cheese and let it melt into the risotto. For extra creaminess, you can add butter and Parmesan. Plate the risotto and garnish each serving with the coarsely chopped walnuts and a few thyme leaves.
