Risotto with Stracchino, Pears, and Hazelnuts

Here is a delicious recipe with an Italian touch for a risotto with stracchino, pears, and hazelnuts.

Ingredients

• 320 g risotto rice (such as Carnaroli or Arborio)
• 1 ripe but firm pear
• 150 g soft stracchino
• 50 g toasted hazelnuts
• 1 shallot
• 1 liter vegetable broth
• 1/2 glass dry white wine
• 30 g butter
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan (optional)

Preparation

1. Start by preparing the vegetable broth and keeping it warm over low heat.
2. Toast the hazelnuts in a pan without adding any fat until they turn lightly golden, then set aside. Once cooled, roughly chop them.
3. Clean and finely chop the shallot, then sauté it in a pot with a drizzle of extra virgin olive oil.
4. Add the rice to the pot and toast it for a couple of minutes, until the grains become translucent.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Begin adding the vegetable broth one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding the next.
7. Meanwhile, peel the pear, remove the core, and cut it into small cubes.
8. Halfway through cooking the rice, add the diced pear and continue cooking the risotto.
9. When the rice is nearly cooked, stir in the stracchino cut into pieces and mix well until it melts, creating a creamy texture.
10. Remove from the heat, add the butter, a sprinkle of Parmesan if desired, and stir vigorously to make it creamy.
11. Adjust salt and pepper to taste.
12. Serve the risotto garnished with the chopped hazelnuts and, if desired, an additional sprinkle of Parmesan.

Fun Facts

Stracchino is a soft cheese from northern Italy, known for its ability to melt well, adding a creamy and delicately tangy note to the dishes in which it is used. Combined with the sweetness of pears and the crunch of hazelnuts, it creates a balance of flavors and textures that makes this risotto a unique and refined dish.