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.
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.