Risotto with pear and pecorino cheese
2 servings
30 minutes
Risotto with pear and pecorino cheese is a refined dish of Italian cuisine that combines the delicate sweetness of pear with the salty and rich flavor of pecorino cheese. This variation of classic risotto has its roots in Tuscan gastronomy, where fruits are harmoniously paired with cheeses. The creamy texture of Arborio rice, infused with the aromas of white wine and vegetable broth, is beautifully complemented by caramelized pear and the spiciness of pecorino romano. The dish has a sophisticated taste that unfolds with soft fruity notes and a deep cheesy aftertaste. It is perfect for a romantic dinner or a family gathering, adding a touch of elegance and warmth to any table.
1
Peel the pear, remove the core. Set aside a few large pieces for decoration and drizzle them with lemon juice; chop the remaining pear and sauté in 1 tablespoon of butter until soft.
- Pears: 1 piece
- Lemon juice: 1 tablespoon
- Butter: 3 tablespoons
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 hot broth one ladle at a time (do not add a new portion until the previous one is almost fully 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.
- Butter: 3 tablespoons
- Arborio rice: 100 g
- Dry white wine: 2 tablespoons
- Vegetable broth: 500 ml
- Grated Pecorino Romano cheese: 45 g
3
Divide the risotto onto serving plates and garnish with reserved pieces of pear. Serve warm.
- Pears: 1 piece