italian Dutch English French German portuguese russian Español
Saturday, October 19 2013 19: 41

Risotto with pears, walnuts and taleggio

Written by Azdora
Rate this Article
(3 Votes)
Risotto with pears, walnuts and taleggio Risotto with pears, walnuts and taleggio

Today we cook the risotto with pears, walnuts and taleggio. It is a dish that you can prepare very easy even when you have guests. Your diners will remain amazed by this delicate taste (about pears) strengthened by the strong flavor of taleggio. The nuts give it a crisp note.

difficulties recipe for Preparation cooking Cost
Easy 4 10 min.
20 min. € 6-7

What is needed
Ingredient Quantity
rice gr. 320
taleggio cheese gr. 100
william pears n. 2
nights n. 8-10
onion 1
Parmesan cheese gr. 30
dry white wine 1 / 2 glass
salt, extra virgin olive oil qb


  • Peel, wash and finely chop the onion.
  • Prepare a vegetable broth (okay even if it is made only of water and vegetable stock cube).
  • Wash, bucciare and cut the pear into small pieces.
  • Cut the taleggio cheese slices and grated Parmesan.
  • Break the walnuts and chop the kernels.


  • In a pan put some oil and the chopped onion and fry over a gentle heat until the onion has become transparent (Note: Be careful that it does not burn).
  • Add the rice and toast it a minute.
  • Deglaze with the white wine.
  • When the wine has evaporated add the broth a little at a time, with a ladle, until the rice and cook, stirring often. Do not add the next ladle if the previous one is completely absorbed.
  • A couple of minutes before the end of cooking, add the pears and mix.
  • Making mix and add the walnuts.
  • Turn off the heat. Add the Taleggio and the gana and stir.

Bed 12941 times Last modified on Saturday, December 28 2013 08: 35