Taleggio, Pear and Walnut Risotto

A winter risotto in perfect sweet-salty balance — caramelized pears, melting taleggio, and crunchy walnuts over creamy rice, finished with fresh thyme.

Amount	Ingredient
6 oz (180 g)	Carnaroli rice
5 oz (150 g)	taleggio, cubed
2	Kaiser pears
	walnut halves
1	shallot
2 sprigs	fresh thyme
½ glass	white wine
2 cups (500 g)	vegetable broth, hot
	extra-virgin olive oil
	fine salt and black pepper

This is the risotto of Italian autumn: pears, caramelized in a pan until golden and jammy, folded into rice with cubes of taleggio that melt into long, pungent strands. The sweetness of the fruit is the counterpoint to the cheese's earthy tang, and the walnuts add a welcome crunch. Fresh thyme ties it all together with a note of woodsy perfume. It's rustic, elegant, and deeply comforting — a bowl that tastes like a walk through a fall market.

Ingredient notes: Kaiser pears hold their shape when cooked — Bartlett or Bosc also work. Taleggio should be at room temperature and cubed; it melts into long, creamy strands. Toast the walnuts briefly for extra depth.

• Large saucepan (for the risotto)
• Skillet (for the pears)
• Small pan (for toasting walnuts)
• Wooden spoon

1. Caramelize the pears (8 min). Peel the pears, slice, then dice. Heat a film of oil in the skillet, add the pears, season, and caramelize over medium heat for a few minutes until golden. Reserve a few pieces for garnish.
2. Start the risotto (3 min). Finely chop the shallot and stew it in the saucepan with a drizzle of oil. Add the rice, season, and toast, stirring often, until the grains are hot to the touch.
3. Deglaze (1 min). Deglaze with the white wine and let it evaporate completely.
4. Cook the rice (15 min). Add a ladle of hot broth and wait for absorption. Continue one ladle at a time until al dente.
5. Finish (2 min). Two minutes before the end, add the caramelized pears (reserving some) and the cubed taleggio. Off the heat, stir until the cheese melts into creamy strands.
6. Plate (1 min). Serve, garnishing with the reserved pears, walnut halves, and fresh thyme leaves.

• Caramelize the pears properly. Golden edges, jammy center — that's where the sweetness comes from.
• Taleggio at room temperature. Cold taleggio doesn't melt evenly; take it out of the fridge early.
• Add the pears late. They keep their texture and sweetness instead of dissolving.
• Toast the walnuts. A couple of minutes in a dry pan transforms them from bitter to buttery.
• Manteca with the cheese, not heat. Off the flame, the taleggio melts into silk without separating.
• Season lightly. Taleggio is salty; taste before adding salt.

Mistake	Why It Hurts	The Fix
Cold taleggio	Lumpy, unmelted cheese	Cube it at room temperature
Overcooking the pears	Mushy, invisible fruit	Caramelize briefly; keep some shape
Burning the walnuts	Bitter garnish	Toast in a dry pan, shaking constantly
Adding everything too early	Muddy flavors	Pears and cheese in the final 2 minutes
Over-stirring	Broken grains	Steady rhythm, don't overwork
Over-salting	Taleggio brings salt	Taste before adding salt

• Gorgonzola Pear: Swap taleggio for gorgonzola dolce for a bolder blue note.
• Honey Walnuts: Glaze the walnuts in honey before toasting.
• Speck Crumble: Crisp speck or pancetta on top adds a salty, smoky crunch.
• Saffron Pear: Steep saffron in the first ladle of broth for golden rice.
• Rosemary Version: Use rosemary instead of thyme for a piney perfume.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the cheese emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

A sweet-savory winter risotto matches aromatic whites and light reds:

• Lugana — Soft and slightly nutty with the taleggio.
• Gewürztraminer — Its lychee sweetness echoes the pears.
• Chardonnay (unoaked) — Round and generous.
• Valpolicella — Light, fruity red that won't overpower.
• Franciacorta Brut — Bubbles cut through the cream.

Per Serving (about 1¼ cups)
Calories	560
Protein	18 g
Fat	22 g
Carbohydrates	74 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is taleggio?

A soft, washed-rind Lombard cheese with a pungent aroma and a mild, buttery, slightly tangy flavor. It melts beautifully.

Can I use a different pear?

Yes — Kaiser is ideal for its firm texture. Bartlett or Bosc work well too.

Do the walnuts need toasting?

It's highly recommended — toasting removes their bitterness and brings out a buttery depth.

Is this vegetarian?

Yes, as written.

Can I make it ahead?

Risotto is best served immediately. Prep the pears and cube the cheese ahead, but cook fresh.

• Risotto Scamorza e Pere (Volume 3)
• Risotto Cacio, Pepe e Fichi (Volume 3)
• Risotto al Radicchio e Taleggio (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.