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This is important because it is the first post that has a cooked recipe, tested and eaten together. E 'come so during one of our Skype chats with me to the river through Zurich and Art in Pozzuoli. We then made as soon as I got home. I must say that much of enforcement is mine, but the idea as we understand from the trial is wholly Art Someone In fact, storcerà the nose, but I assure you, I also dishes that are not chick from "strange", loved it.
But I warn you: 1uesto is a delicate dish that requires a bit 'of time for preparation.
Here is the recipe.

Ingredients for 4 people

320 g Basmati rice (recommend to other market which can now be found in many supermarkets and of course the World Shops )
2 large white onions
2-3 pears decane

1 carrot 1 celery
1 cup dry white wine
Provolone del Monaco cheese
nuts
oil
butter

sugar salt pepper


With an onion, carrot and celery prepared a vegetable soup. In a frying pan and coarsely chopped onion and sauté the other in a little 'oil and a knob of butter. Add pears, washed and diced with the skin. Sprinkle with a tablespoon of sugar, a pinch of salt and a handful of black pepper and let it caramelize. Set aside. In the same pan, without washing, add the rice and let it toast for a few minutes without sticking. Add the wine and let evaporate. Now proceed with the broth as a normal risotto. A few minutes from the end of cooking rice, add the pears and a few pieces of diced provolone (not too much else the cheese line). Finish cooking, Serve and add the provolone cheese flakes and chopped walnuts.
Bon Appetit!