Risotto con taleggio, salsa di pere e vino rosso

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 300g Carnaroli rice
- 1 jar of pear and red wine compote
- 200g of taleggio cheese
- 1 glass of red wine
- Fresh mint to taste
- 3 shallots
- EVO Oil Il Delicàa
- 1 Celery
- 1 Carrot
- 1 Onion
Optional
- Black pepper to taste

  • Cooking time

    40 min.

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Fruit compote, pears and red wine

    Fruit compote, pears and red wine

    Regular price
    €3,51
    Sale price
    €3,90
    Unit price
     per 
  • Carnaroli rice

    Carnaroli rice

    Regular price
    €3,80
    Unit price
     per 
  • Il Delicàa Extra Virgin Olive Oil

    Il Delicàa Extra Virgin Olive Oil

    Regular price
    €9,90
    Unit price
     per 

Preparation

1. Prepare the vegetable broth with 1 stick of celery, 1 carrot, 1 small onion and salt
2. Boil the broth for at least 20 minutes
3. Chop the shallots
4. Brown the chopped shallots with a spoonful of EVO oil Delicàa. Continue stirring, being careful not to let it dry out too much
5. Add the rice and toast it over a low flame for a few minutes, stirring continuously.
6. Moisten the rice with a glass of red wine and let it evaporate over a high flame
7. Add the boiling broth one ladle at a time, stirring often, adding the next only when the previous one has been absorbed.
8. After 15 minutes add the pear and sassella compote
9. After 18/20 minutes the risotto will be ready, turn off the heat
10. In the meantime, cut the Taleggio cheese and at the end of cooking add it and mix well until everything is creamy.
11. If the risotto seems too compact, add a drop of broth and stir it again.
12. Cover and let it rest for 2 minutes before adding the chopped mint leaves
13. Serve the risotto on plates and decorate with a few mint leaves.

Suggestions

I. While adding the broth, it would be best to mix with a whisk
II. Remember that at the last moment before serving the risotto must be fluid but not compact. This process is in fact called "all'onda" (wave)
III. If you want to save time, use vegetable stock even if it's not the same thing
IV. The shallot must be chopped very finely, to a pulp, so that it can dissolve during cooking.
V. You can also use onion even if shallot has a more delicate flavour
VI. I recommend you add the parmesan
VII. Season with freshly ground black pepper to taste.
VIII. Do not overdo the salt in the broth because the Taleggio releases a lot of salt, you can add it at the end if necessary.
IX. Remember that the risotto must boil slowly during cooking so do not keep the flame too high, this is to ensure that the rice releases all its starch during cooking, avoiding the “boiled rice” effect.

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