Risotto with stracchino cheese, pears and hazelnut

To prepare risotto with stracchino cheese, pears and hazelnut, peel and slice the shallot. Wash the pear, remove the stalk 2, cut it in half, core it and dice into slices that are roughly 0.4 inches in size, without peeling 3.

Heat a drizzle of oil in a saucepan 4, add the pears 5 and cook them for 2 minutes on a high flame. Add the rum to the pears, simmer and reduce 6.

Add salt 7, cook for another 3 minutes and leave to one side 8. Brown the finely chopped shallot 9 in the same saucepan.

Add the rice 10 and toast until it becomes transparent, which should take around 2 minutes. Gradually add the boiling water, one ladle at a time, and cook for 10 minutes 11. In the meantime, toast the hazelnuts in another pan 12.

Once the 10 minutes are up, add the pears to the rice 13 and cook for another 8 minutes. Remove from the heat when done, add the stracchino, stir until creamy 14, then season with the rosemary 15.

Serve the rice with the remaining pears 16, the toasted hazelnuts 17 and pepper to taste. Your risotto with pears, stracchino cheese and hazelnut is ready to be served 18.