Pear and taleggio risotto

Ingredients

For 1 serving

• Carnaroli rice75 g
• Pear0.5
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil6 g
• Taleggio30 g
• Hazelnuts8 g
• Rosemary1 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, celery, sulphites,

In season: August – November

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the pear, core it and cut it into cubes of about 1 cm without peeling. Finely chop the shallot and the rosemary needles; remove the rind from the taleggio and dice it.
2. Toast the hazelnuts in a dry small pan over medium heat for 3–4 minutes, until fragrant and the skins start to loosen; rub them in a tea towel and chop them roughly.
3. Heat the olive oil in a saucepan over medium heat and fry the shallot with the rosemary for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the pear halfway through. It is ready when the rice is al dente and creamy; go easy on the salt, as taleggio is salty.
5. Off the heat, stir in the taleggio until melted; serve with the chopped hazelnuts and a grind of black pepper.