Usuba
Risotto with Pear and Pecorino
Delicate risotto with caramelized pear and tangy Pecorino cheese. The sweetly fruity note perfectly balances the creamy texture of rice and the rich flavor of mature cheese. A dish with an unusual yet harmonious flavor combination.
- Total
- 30 min
- Standard serving
- 493.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Peel the pear and remove the core. Set aside a few large pieces for decoration and sprinkle them with lemon juice. Chop the remaining pear and sauté it in 1 tablespoon of butter until soft.
- 2
Step 2
Bring the vegetable broth to a boil and keep it warm on the stove. In a deep skillet, heat the remaining butter and fry the rice until translucent.
Pour in the wine and let it evaporate. Begin adding hot broth one ladle at a time. Do not add a new portion until the previous one is almost completely absorbed into the rice.
After 15 minutes, start testing the rice. Once it reaches al dente consistency, add the sautéed pear pieces and cheese. Stir, remove from heat and let it rest covered for one minute.
- 3
Step 3
Distribute the risotto among serving plates and garnish with the reserved pear pieces. Serve warm.
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