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Risotto with Taleggio cheese, Pears, and Walnuts



  • Carnaroli rice: 1 cup
  • Taleggio cheese: about 5.3 ounces
  • Kaiser pears: 2
  • Walnut halves: to taste
  • Shallot: 1
  • Thyme: 2 sprigs
  • White wine: ¼ cup
  • Vegetable broth: about 2 cups
  • Extra virgin olive oil: to taste
  • Fine salt: to taste
  • Black pepper: to taste


To make the Taleggio, Pear, and Walnut Risotto, first prepare the vegetable broth and keep it warm. Peel the pears and slice them first into thin slices, then dice them. Heat a drizzle of olive oil in a skillet and add the pears.

Season with salt and pepper and let them caramelize for a few minutes over medium heat. Meanwhile, clean and finely chop the shallot.

Sauté the chopped shallot in a saucepan with a swirl of oil, then pour in the rice, season with salt, and toast it, stirring often. When the grains are warm to the touch, deglaze with the white wine.

Allow the alcohol to evaporate completely, then add a ladle of hot broth and wait for it to be absorbed. Continue cooking the rice by adding a ladle of broth at a time. In the meantime, cut the Taleggio cheese into cubes.

When there are 2 minutes left to finish cooking the risotto, add the caramelized pears, keeping some aside for garnish, and the Taleggio cheese. Turn off the heat and stir well to combine.

Plate the risotto and garnish each dish with the caramelized pears set aside, walnut halves, and a few leaves of fresh thyme. Your Taleggio, Pear, and Walnut Risotto is ready to be served!

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