CREATIVE

RISOTTO WITH PEARS AND FRESH CHEESE SPREAD

EASY | 30 minutes

Ingredients

4 people
  • Carnaroli Rice 280 g
  • Kaiser pear 1
  • Shallot 1
  • Fresh Spreadable Sheep Cheese 100 g
  • Dry white wine ½ glass
  • Fresh thyme to taste
  • Hot vegetable broth to taste
  • Gran Pecorino Riserva 50 g
  • Butter 120 g
  • Salt to taste
  • Pepper to taste

Method

1

Start by preparing a good vegetable broth and put in a pot with cold water a courgette, a carrot, a white onion, half a fennel or a stalk of celery and a little salt.

2

Meanwhile, in a saucepan, sweat chopped shallot in 40 g of butter.

3

When it has become transparent, add the rice and let it toast for a couple of minutes, blend with white wine and let evaporate.

4

Add a ladle of hot vegetable broth and mix, proceed with a ladle of broth a little at a time as soon as the previous one has been absorbed.

5

Meanwhile, peel the pear, cube it, then add it to the rice.

6

Continue to add the broth until the rice is cooked, and a few minutes from the end add Spreadable Sheep Cheese. Stir constantly so that it dissolves.

7

When cooked, off the heat, add the remaining butter and Gran Pecorino, whisk and let rest for two minutes.

8

Transfer the risotto to the serving dish, decorate with a diced pear of about 1 cm and a few sprigs of thyme.

9

Sprinkle with freshly ground pepper and serve.

RECIPE BY: Luisa Bayre and her staff

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