Ingredients for 4 people
320 g rice.
400 g pears, ripe and juicy
100 g walnut kernels
1 l. vegetable broth
1 lemon (sfusato of Amalfi)
1 piece of onion
50 g butter
White pepper to taste
1 dl white wine
Grated parmesan to taste


Wash the lemon, squeeze it and keep aside the rind. Peel the pears, cut them into quarters. Peel and core the pears , slice them thinly, put them in a bowl and sprinkle with lemon juice to prevent blackening. Chop the walnuts, putting aside 4 half kernels. In a saucepan brown the whole piece of onion in 30 g of butter then remove it, add the rice and toast it, add the wine and bring to cooking the risotto, joining the boiling stock, 1 ladle at a time. At the end of cooking add the drained rice pears and grated zest of 1/2 lemon. Remove from heat, stir the rice with the remaining butter, chopped walnuts and freshly ground pepper. Transfer the risotto on the plate, lay at the centre of each dish 1/2 walnuts and serve with Parmesan cheese separately.