Four Cheese Risotto by Federico Sgorbini

Start by making the fondues

Emulsify the different cheeses with water at 80 degrees with the help of a bell blender.

For every 90 grams of cheese, add 100 ml of water to obtain fluid, creamy and homogeneous sauces.

Continue with the oxidised pear puree

Cook the whole pears in boiling water for 40 minutes, drain, peel and cut into cubes.

In a large saucepan, cook them on a low heat together with the brown sugar and lemon juice, obtaining a pear quince with a consistency similar to a jam.

Continue with the carnaroli cream

Cook the rice in boiling water for 50 minutes, to ensure that it releases all its starch. Blend it with the help of an immersion blender, adding the yuzu juice and salted butter. Set aside at room temperature (it will be used to whisk the risotto).

Cook the risotto

Toast the rice in a saucepan, pour in boiling water and cook adding the salt. Stir in the carnaroli cream. Then arrange the oxidised pear quince sauce over the base of the plate with the risotto spread out on top and a drizzle of extra virgin olive oil.

Finish the dish by arranging the four fondues in four different containers, which can then be poured over the risotto to your liking.