Grisela Soave Classico DOC paired with risotto featuring Abate IGP pears, Taleggio from Lessinia, salted pistachios, and pink peppercorns from Trattoria Risotteria dal Pape

Ingredients for 2 people

180 grams of Vialone Nano rice
1 liter of vegetable broth
1 shallot
Soave Classico
1 Abate pear
150 grams of Taleggio from Lessinia
pistachios and pink pepper

Sauté the shallot, add the rice, and toast it, then deglaze with white wine.
Cut the pear into small cubes and add it to the rice; continue cooking with the broth.
Once cooked, add the diced Taleggio, turn off the heat, and stir until creamy.
Meanwhile, chop the walnuts and sprinkle them on top along with the pink peppercorns.