Ingredienti
- 350 g Berneri Carnaroli Rice
- 120 g of taleggio cheese
- 1 pear
- 3 thick slices of speck
- 1/2 onion
- 100 ml of white wine
- 60 g of butter
- 1 l of vegetable brote
- Grated Parmigiano Reggiano to taste
- 3/4 nuts
- Salt and Pepper To Taste
Preparation
To prepare Risotto with Taleggio pears and speck first, peel and cut the pear into chunks, then cut the speck into strips and brown it in a non-stick pan.
Now fry the thinly chopped onion with 30 g of butter. When the onion is golden, add the rice and toast it until the grains become shiny.
Now add the wine over high heat, then add enough broth to cover the rice and start cooking.
Halfway through cooking, add the pear pieces and continue. Mix, season with salt and pepper and add the broth as it evaporates, to prevent it from drying out.
At this point, when there are a few minutes left until the end of cooking, add the Taleggio cheese cut into pieces.
Once cooked, remove from the heat and stir in the risotto with the remaining butter and the grated Parmigiano Reggiano.
Plate your risotto by distributing the sautéed strips of speck and the coarsely chopped walnuts on the surface before serving.
Enjoy your meal!
