I should be in Rome right now. That was the plan. Since I’m not in Italy, I have brought some Italy to me, via the kitchen.
I have made some risotto with taleggio cheese and pear.
Here is the mise en place, though I forget to include the fresh thyme.
You see the broth, shallot, grated parmigiano, walnuts, butter, a red pear, taleggio, white wine, arborio rice.
Minced shallot goes into some butter and olive oil.
Once it is translucent, in goes the rice. This is an important step. You have to heat the rice without “toasting” it. This helps to get the starch out of the rise so you have a creamy texture. Do NOT rinse the rice.
Heat the broth in a separate pan and start adding it a ladle at a time.
Reduce. Stir often. Repeat.
Add the chopped pear and wine.
More broth.
When you are pretty much out of broth, into goes the taleggio and some grated cheese and little butter. Mix well. You should have a smooth, creamy finish.
I garnished it with walnut and fresh time.
Risotto pere e taleggio.
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Right. I’m making that tomorrow. (Too late today.)
I miss seeing the Indian figure on my Land O’Lakes butter. The PC police forced them to remove it recently.
“Taleggio”? I went to school with a Val Taleggio. Nice girl.
I’ve used taleggio, but never pear & walnuts. I’ll have to try it.
Ok Fr. Z, that looks really good.
acardnal: Yes, that is ridiculous. A buddy says that in the fever swamps of the Left the Land O’ Lakes package is guilty of racism and sex trafficking. Well, for good measure, they might as well add aggravated battery and grand theft auto.
If the Left messes with Spam the Legions Will March.
Wow. I would never have considered putting those ingredients together, but now I am totally motivated! Thank you!
From one risotto lover to another, a suggestion for your wishlist. KitchenAid’s Multi-Cooker is an incredibly handy small appliance and particularly useful for risotto. When you see what it is, you may want one!
[Just for you, I put it on my wishlist!]