Pear Risotto With Walnuts
Posted on Jan 27, 2010 07:45:22 AM
Pear Risotto With Walnuts
If you have done risotto properly a couple of times (if not, you can start from this mushroom risotto or the saffron risotto), this pear risotto with walnuts looks like an easy one, but it’s actually very easy to mess it up.
Here is what you’ll need for 2 people:
- 2 medium pears
- 150-200g (5-7oz) risotto rice
- 1 glass white wine
- a handful of walnuts, thinly chopped
- ½ liter (1 pint) vegetable stock
- 30g (1oz) butter
- grated Parmesan
- ½ onion, thinly chopped
- olive oil
- salt and pepper
About the pears: I’m not an expert and I’m also too lazy to google it, but you’ll need two different types: the soft yellowish one, and the hard green one.
Preheat the oven at 200°C (400°F).
Peel both pears, slice the soft one and thinly dice the hard one. Put the slices of the soft pear in a small pan, on low heat, pour ½ glass of white wine and enough water to cover them (probably one tablespoon or two). Cook for a few minutes until the slices are really soft and put aside.
Put the walnuts on the baking tray and toast them in the oven for 10 minutes.
Now you can start your risotto routine:
- sauté of olive oil and onion
- rice
- white wine
- one ladle of stock at the time
Add the soft pear half-way through, and the hard one almost in the end with walnuts. The point of all this is to have two different tasting pears: one soft, cooked and winy, the other one fresh and slightly sour.
When the rice is done, add butter and Parmesan, cover with a lid for 3 minutes, give a good stir and serve.