Risotto is really one of my specialties, and a big one. I love rice so I have a lot of risotto recipes, and this one with pears and pecorino cheese is one of my favourites. I love mixing fruits with savoury food. Pears & Pecorino is a match made in heaven in Italian food and you can find it mostly as an entreè.
For the Risotto you will need:
- 1 cup of Arborio Rice
- 2 cups of boiling water
- 2 spoons of olive Oil
- 2 pears, ripe
- Half an onion
- Salt & black pepper
- Double cream
- White Wine
- Pecorino Cheese (150g)
How to do it:
I always make risotto in two pans, one for the rice and one for the sauce.
Lightly stir fry the rice in a spoon of olive oil till it turns transparent. Then add the two cups of boiling water and a glass of white wine. Let it cook in a low heat, semi covered for 20 minutes. Let’s just make sure you use the same type of wine you would drink. There is no such thing as “cooking wine”. I tend to throw some in the pan and some in my wine glass while cooking!
In a separate pan fry the onions with the salt and pepper. Add the sliced pears and cook till soft. I live to leave the pear skin simply because all the ingredients are in there. Add the grated pecorino cheese till it melts. Mix in the already cooked rice and add the double cream to taste.
To decorate separate some slices of cheese.
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