Nov 5 2018

Risotto with Sardinian Pecorino and Caramelised Pear

I would highly recommend this risotto, which is a classic and always in vogue: the couple formed by cheese and pear represents a marriage which is one of the most successful in the history of cuisine.

Serves 4

  • 250 gr Carnaroli or Arborio rice
  • 1,5 lt vegetable stock
  • 60 gr Sardinian Pecorino cheese (Fiore Sardo)
  • 2 Williams pears
  • 1 tsp brown sugar
  • 1 shallot
  • 1/2 small leek
  • 75 gr butter

Peel off and dice the pears, put in a pan with 30 gr butter and the sugar. Cook over medium-high heat until caramelised and set aside.

Chop or grate the cheese.

Chop the shallot and leek together and transfer to a heavy based pan with the butter. Let it sautée gently until lightly golden. Add the rice, toast for 3 minutes constantly stirring, add some salt to taste and cook adding the stock little by little, always stirring. You can also use a kitchen robot to make the risotto, eventhough I own one I prefer the classical manual way: still nothing is better than your own hands.

Sprinkle with some black pepper and add the Pecorino: mix well and rapidly, in order to incorporate as much air as possible, cover and let rest for 2 minutes.  Place the risotto on a platter, scatter with the pears (warm them up before serving) and serve immediately. As we say in Italy, risotto can’t wait.

 

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