Risotto with pears and vodka
Instructions
Chop the onion and fry it in butter.
Before browned add the rice and let it toast, flooding with the white wine.
Let it evaporate, then add the pears, peeled and cut into thin slices.
Bake basting from time to time with a ladle of hot broth and stirring often.
Stir the rice with cubed taleggio and flavour it with Vodka.
Serve the risotto immediately, tender and al dente, by decorating it with chopped chives and Dill leaves.
You can replace the Parmesan with taleggio cheese and, if desired, add a cooked, the juice and grated zest of one lemon.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of pears kaiser
- 100 cl of broth
- 1/2 onion
- 70 g of taleggio cheese
- 25 cl of dry white wine
- 1 dram of vodka
- Some leaves of juniper
- 5 stems chives
- 50 g of butter