Pear and Chestnut Risotto with Aged Balsamic Vinegar of Modena PGI

Risotto is welcome at any time of year, but especially once the weather turns colder. This cozy recipe is packed with rich fall flavors and is perfect for any weeknight treat. Pear and chestnut pair with decadent Grana Padano DOP and ultra-savory De Nigris Aged Balsamic Vinegar of Modena PGI "Bold Flavor" for the ultimate autumnal dish.

Ingredients for 2 people

• 2 tablespoons butter, divided
• 1 tablespoon extra virgin olive oil
• ½ white onion, chopped
• ¾ cup Carnaroli or Roma rice
• 3 tablespoons white wine
• ½ cup cooked chestnuts, chopped, divided
• 1 large pear, diced
• 1 tbsp fresh marjoram leaves, plus more for garnish
• ½ cup grated Grana Padano DOP cheese
• De Nigris Aged Balsamic Vinegar of Modena PGI "Bold Flavor", for serving

How to make Pear and Chestnut Risotto

1. Soften the onion. Heat 1 tablespoon of butter and the olive oil in a large pan. Sauté the chopped onion until golden.
2. Toast the rice. Add the rice and toast for 2 minutes, then deglaze with the white wine. Stir in most of the chestnuts, the pear and the marjoram, reserving some for garnish.
3. Add the broth. Gradually add the broth, stirring well after each addition, until the rice is cooked. Season with salt and pepper.
4. Finish and serve. Remove from the heat and stir in the remaining butter and the grated cheese. Serve garnished with the reserved chestnuts and marjoram and a drizzle of De Nigris Aged Balsamic Vinegar of Modena PGI "Bold Flavor."