Risotto with taleggio, thyme and hazelnuts, the preparation

1) Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a non-stick pan for 2 minutes.

2) In a pot, do to melt 40 g of butter, unite the chopped shallot, half of the pears and let them dry for 2 minutes. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with grappa. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed.

3) Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3 minutes until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat and stir stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.