Risotto With Pears And Taleggio

Ooops…it’s been a while since I last blogged. I’ve been taking a much needed break over the long Thanksgiving weekend and enjoyed the beautiful fall weather in New Orleans along with some great food (watch out for future posts). Can’t believe it’s already December! Time seems to be flying these days. While I’m not a fan of cold winter weather, I do love December for all the special seasonal foods that pop up at Christmas markets all over Austria. And then there are my mom’s Christmas cookies, but I’m getting ahead of myself here.

In the meantime, here is a wonderful dish to keep you cozy on a cold December night. The juicy pears in this dish still carry the flavors of fall, while the buttery browned onions and richness of the risotto are a nod to winter comfort food. The saltiness of the Taleggio nicely contrasts with the sweet pears and onions and provides the risotto with an extra layer of luxurious creaminess.

Risotto With Pears And Taleggio (serves 6)
420g risotto rice (arborio or vialone nano)
300g taleggio, cut into small cubes
1 pear, cored and cut into small cubes (peel on)
2 small onions
white wine
vegetable broth
parsley, finely chopped
celery leaves, finely chopped
extra virgin olive oil

1. Finely chop 1 onion and sautee in large pan for 2 minutes.
2. Add rice and stir for 1 minute.
3. Deglaze with wine and let evaporate, stirring.
4. Add half the chopped pear, and some of the vegetable stock.
5. When stock has been absorbed, add more stock, stirring frequently. Cook until rice is al dente.
6. Thinly slice other onion.
7. While risotto finishes cooking, heat walnut sized piece of butter in pan over high heat.
8. When butter turns brown, add sliced onion and cook until slightly browned.
9. Add remaining cubed pear, and cook until lightly browned.
10. When risotto is al dente, add walnut sized piece if butter and stir through.
11. Reserve a handful of taleggio, and stir the rest through the risotto.
12. Plate risotto and top with taleggio cubes, sliced onion, and pear.
13. Sprinkle with chopped parsley and celery leaf.


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