A warm, elegant dish where the delicate sweetness of pear meets the creamy texture of risotto and the earthy richness of chestnuts. Finished with a drizzle of Balsamic Vinegar of Modena PGI Rich Flavor for a bold, perfectly balanced touch.


Ingredients for 2 People

  • For the risotto:
  • ¾ cup Carnaroli or Roma rice
  • ½ cup cooked chestnuts
  • 1 ½ cups vegetable broth
  • 2 tablespoons butter
  • ½ cup grated Grana Padano or Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 1 large pear, firm but ripe
  • ½ white onion
  • 3 tablespoons white wine
  • Salt and black pepper, to taste
  • Fresh marjoram leaves, to taste
  • For garnish:
  • Balsamic VInegar of Modena PGI Rich Flavor

For the recipe

 

Heat butter and olive oil in a large pan. Sauté chopped onion until golden.

Add rice and toast for 2 minutes, then deglaze with white wine.

Add hot broth and most chestnuts, reserving some for garnish.

Add diced pear and fresh marjoram, cooking while gradually adding broth and stirring.

Season with salt and pepper near the end.

Remove from heat and stir in remaining butter and grated cheese.

Serve garnished with reserved chestnuts, marjoram, and a drizzle of Aged Balsamic Vinegar of Modena PGI “Bold Flavor” reduction.