An event I love because I can discover new tastes, especially when sailing in the stands internationally, including aromas of spices and aromas of ripened cheeses hyper. This year, thanks to the personal economic crisis, far more serious than the international one, I could buy very little, even though two or three little things I had to take them home by force. For example, an extraordinary Parmesan aged 109 months, and a blue cheese Armenian ... extraordinary.
And then, a French spiced vinegar called Vinaigre Vermeil . This is a vinegar aged one year in oak, with cinnamon and cloves, according to a recipe of the sixteenth century. Very good. I thought it might be a good item to flavor rice.
So, I attempted a remake of a classic among the rice, the cheese and pears, but breaking it down. Given the presence of cinnamon and cloves in vinegar, I thought it would be a suitable match with the fruit, while the acid would have married well with cheese.
The procedure I followed is that of the classic risotto (onion browned in butter, toasted rice), using a simple vegetable broth and blending this with spicy vinegar instead of wine.
I brought rice Three-quarters of the cooking, then I placed in a pastry rings, completing the cooking in the oven at 90 degrees for fifteen minutes.
Meanwhile I left taleggio dissolve in a water bath, with a little 'to butter and a dash of milk. I added some grated cinnamon and a "turn" of white pepper. Finally, the pear, cut into cubes.
Then you have enough sauce cheese and pears and baked the pie directly on the plate, completing with grated Parmesan.
Ingredients: Vialone nano, spiced vinegar (or balsamic), Taleggio, pear, onion, vegetable broth, pepper, cinnamon, parmesan cheese, butter and milk.
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