This risotto recipe is everything I like; simple, with few ingredients, and heavenly flavoursome. We ate it in our sun-bathed kitchen on a bright day last weekend, and the taste of the sweet warm pears wrapped in creamy risotto filled us with Dolce Vita bien-ȇtre. If you don’t want a vegetarian main, add shreds of parma ham at the last minute, it will make a lovely pairing with the pear.
Pear, parmesan and rocket risotto
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Recipe by: Adapted from Dolce Vita Diaries Busy:30 min, Total prep time: 40 min Serves: 4 |
Heat the oil and butter in a saucepan over a medium heat.
Add the rice and the chopped onion; coat in the mixture and stir for a couple of minutes over low heat until the rice becomes translucent.
Add the wine and continue cooking until most of the wine has been absorbed.
Add a ladle full of stock at a time, adding more as it is absorbed. Cook until the rice is soft and tender on the outside but still has a bit of bite on the inside. This should take 30 to 35 minutes. You may not need to use all the broth.
When ready, add a couple of pinches of salt and lots of pepper, stir in the parmesan, then the rocket and then at the last minute the pears, cut in small dice with the skin on.
Serve immediately. If you have some broth left, you may spoon a bit over the risotto in each plate. Finish by sprinkling a few parmesan shavings on each serving.
Chop the onion finely.
Heat the oil and butter in a saucepan over a medium heat.
Add the rice and the chopped onion; coat in the mixture and stir for a couple of minutes over low heat until the rice becomes translucent.
Add the wine and continue cooking until most of the wine has been absorbed.
Add a ladle full of stock at a time, adding more as it is absorbed. Cook until the rice is soft and tender on the outside but still has a bit of bite on the inside. This should take 30 to 35 minutes. You may not need to use all the broth.
When ready, add a couple of pinches of salt and lots of pepper, stir in the parmesan, then the rocket and then at the last minute the pears, cut in small dice with the skin on.
Serve immediately. If you have some broth left, you may spoon a bit over the risotto in each plate. Finish by sprinkling a few parmesan shavings on each serving.
Jason Gibb’s original recipe uses vegetable stock but I substituted it with chicken stock instead as I find that the gelatin in the chicken stock makes the risotto more unctuous and creamier. Plus in the UK I still have to find a vegetable stock concentrate that actually tastes good (some recommendations anybody?), so unless I make my own, I don’t use any.
Ingredients
350 g risotto rice
1 large onion
2 tablespoons olive oil
25 g butter
20 cl (1 glass) white wine
1.5 l chicken stock
50 g parmesan, plus some shavings to sprinkle
100 g rocket
2 ripe pears
Salt and pepper to taste
350 g risotto rice
1 large onion
2 tablespoons olive oil
25 g butter
20 cl (1 glass) white wine
1.5 l chicken stock
50 g parmesan, plus some shavings to sprinkle
100 g rocket
2 ripe pears
Salt and pepper to taste
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