RISOTTO WITH PEARS AND TALEGGIO CHEESE
Ingredients:
For 4 persons:
- 400 g Mandello Rice – new 2021
- 1 l vegetable stock
- 2 Abate pears
- 100 g Taleggio cheese
- 60 g Grana Padano cheese
- Salt and pepper, as needed
Preparation
Skin and cut the pears in cubes. Cook them with a butter nut and half spoon of sugar. Prepare and boil the vegetable stock, add the rice and cook all for 15/16 minutes.
Add Taleggio cheese at the end of the cooking time and whisk at best the risotto and the pears. To make it perfect, add Grana padano cheese and salt, if neccesary. Serve the risotto with a dust of pepper.
BUON APPETITO!
Mamma Rosetta
Preparation
Skin and cut the pears in cubes. Cook them with a butter nut and half spoon of sugar. Prepare and boil the vegetable stock, add the rice and cook all for 15/16 minutes.
Add Taleggio cheese at the end of the cooking time and whisk at best the risotto and the pears. To make it perfect, add Grana padano cheese and salt, if neccesary. Serve the risotto with a dust of pepper.
BUON APPETITO!
Mamma Rosetta
Exclusive of the Melotti family …
This rice takes its name from the precious land on which it was first cultivated in Isola della Scala. Its grains are particularly large and rich in starch with an excellent absorption capacity of condiments, it is ideal for tasty risottos.
