For a simple recipe that will still manage to impress your dining companion, we suggest pear and taleggio cheese risotto.

First peel and finely chop the shallot and brown it with butter in a thick-bottomed pot. Add Flora Gran Risotto rice and toast it, stirring carefully.

Simmer with the white wine and when it has reduced, gradually add the hot stock, taking care to add more stock as the previous one is absorbed. Cook for about 15 minutes. Meanwhile, wash the pears, cut slices from one pear that will be used as decoration for the dish, then peel both. Cut one pear into small, regular cubes, while the other will have to be blended in the blender. Remove the crust from the taleggio cheese and cut it into cubes, add it to the rice along with the diced pear and the blended one, continue cooking for about ten minutes adding more stock if necessary. Remove the risotto from the heat, stir in the grated cheese, let it rest for a couple of minutes and serve, after seasoning the risotto with pepper and decorating the surface with the pear slices kept aside.