• 6 cups vegetable broth
• 3 tablespoons unsalted butter
• 1/2 cup yellow onion, finely minced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 2 ripe pears, peeled, cored and cut into 1/4 inch dice
• 4 ounces taleggio cheese, rind removed and cubed
• 2 tablespoons chopped Italian parsley

Heat the broth in a medium saucepan and keep over low heat. Melt the butter in a large skillet over medium heat. When the butter foams, add the onion and cook, stirring until the onion is pale yellow and soft, 4 to 5 minutes. Add the rice and stir quickly until it is well coated with the butter and onion, approximately 1 to 2 minutes. Add the wine and stir until it is almost all reduced. Now begin adding the hot broth 1/2 cup at a time, or just enough to barely cover the rice. Cook, stirring until the broth has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding broth 1/2 cup at a time for 16 to 17 minutes.

When the last addition of broth is almost all incorporated, add the diced pears; cook 2 minutes for crisp pears, or 5 minutes for softer pears. Break the taleggio into several small pieces and add to the rice together with the parsley. Stir quickly until the cheese melts and the rice has a moist, creamy consistency. Season to taste and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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