Risotto With Pears And Vodka

Preparation:

Preparation: Chop the onion and fry it in butter. Before it browns, add the rice and let it toast, sprinkling it with white wine. Let it evaporate, add the peeled and thinly sliced pears. Cook basting from time to time with a ladle of hot broth and stirring frequently. Stir the rice with the diced taleggio cheese and flavor it with vodka. Serve the risotto immediately, soft and al dente, decorating it with chopped chives and juniper leaves. You can substitute the parmesan for the taleggio and, if you wish, add the juice and grated rind of a lemon at the end of cooking.