Summary

Ingredients

• 5 stalks celery
• 250 g risotto rice
• 50 g walnuts, chopped
• 1 liter vegetable stock
• 1 shallot (s), finely chopped
• 100 ml white wine
• 60 g butter
• 1 pear (s)
• 16 stalks thyme, fresh
• 100 g cheese (Taleio)
• 2 tablespoon olive oil
• a bit salt
• some pepper

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Instructions

1. Roast the walnuts in a non-oiled pan and then set aside on a plate. Clean and chop the shallot and celery.
2. Melt 40 g butter with the olive oil in a large saucepan and sauté the shallot and celery for about 1 minute. Then add the rice and possibly a little butter and continue to sweat everything for about 1 minute, stirring constantly. Then deglaze with white wine and continue to simmer. Gradually pour in the vegetable stock until the rice is cooked through.
3. At the same time cut the pear into approx. 1 cm pieces and fry them with the thyme and 20 g butter in a pan for approx. 5 - 10 minutes.
4. When the rice is cooked and there is no liquid left, stir in the chopped cheese until most of it is melted. Then fold in the pear and thyme mixture and walnuts. Season with salt and pepper and serve.