Pear brandy risotto

INGREDIENTS for 4 PEOPLE 350 g of rice, 40 g of butter, one shallot, 2 not very sweet pears (Abbot), half a glass of grappa, 70 g of natural yoghurt, 100 g taleggio cheese, vegetable broth, salt and pepper.

In a saucepan melt the butter and fry the chopped scallions; Add pears (peeled and cut into chunks) Browning and seasoning them, then pull every other flag each half and keep them apart.

Pour the rice, stir and let it toast; pour the schnapps and let it evaporate.

Bring the cooking rice with the soup, adding it is gradually absorbed and stirring often.

Five minutes before the end of cooking, add the pears kept aside, yogurt and taleggio cut into cubes, mix and finish cooking.