Risotto with Pear and Pecorino Cheese
Risotto • Italian
Description
Risotto with Pear and Pecorino Cheese
Ingredients
- Pears 1 piece
- Meyer Lemon Juice 1 tablespoon
- Arborio rice 5 oz
- Butter 3 tablespoons
- Chicken Broth 15 fl oz
- Onion ½ piece
- Grated Pecorino Pepato Cheese 0 oz
- Dry White Wine 2 tablespoons
Step-by-Step Guide
Step 1
Peel the pear, remove the core. Set aside a few large pieces for garnish and drizzle them with lemon juice, chop the remaining pear and sauté in 1 tablespoon of butter until soft.
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 sauté the rice until translucent. Pour in the wine and let it evaporate. Start adding the hot broth one ladle at a time (do not add a new portion until the previous one is almost completely absorbed by the rice). After about 15 minutes, start tasting the rice. Once it reaches al dente, add the sautéed pear pieces and cheese. Stir, remove from heat, and let it sit covered for one minute.
Step 3
Divide the risotto among serving plates and garnish with the reserved pear pieces. Serve warm.
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