Autumn arrives with all its wonderful foods it offers us. Today we prepare a little risotto with pears. The Risotto with Pears, Pecorino Romano, and Walnuts is a first course with an autumnal flavor, simple to prepare and quick, just the time to cook the rice. Pear and pecorino are a great combination indeed the sweetness of the pear perfectly matches the assertive flavor of Pecorino Romano, I assure you it’s a delicacy.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Risotto with Pears, Pecorino, and Walnuts
- 1.5 cups Carnaroli rice
- 1 onion
- 1 Kaiser pear (plus half for serving)
- Half glass white wine
- 3.5 oz Pecorino Romano cheese
- to taste walnuts
- to taste vegetable broth (hot)
- to taste salt
- to taste butter
- 1 drizzle extra virgin olive oil
- 2 tbsp grated Parmesan cheese
Tools
- 1 Pot
Preparation of Risotto with Pears, Pecorino Romano, and Walnuts
Let’s see how to prepare the risotto.
First of all, if you haven’t done so already, you need to prepare a vegetable broth by adding the vegetables you have. Otherwise, to save time, prepare a broth with a bouillon cube. Clean the onion and finely chop it. In a high-sided pot, pour a drizzle of olive oil and sauté the onion. As soon as it is golden, add the rice and toast it well. Once toasted, deglaze with white wine, then gradually add the hot vegetable broth. Meanwhile, wash the pear and cut it into cubes; if you don’t like the skin, remove it. Halfway through cooking the rice, add the pear and adjust the salt, then finish cooking. Meanwhile, chop some walnuts into very small pieces. Take a pear with a greener peel, if you have it, to give a touch of color, and cut half into small cubes; if you like it richer, use the entire pear. When the rice is ready, stir in the Pecorino Romano cheese, a good knob of butter, and half the chopped walnuts. Plate with a sprinkle of Parmesan, some pear pieces, and a bit of chopped walnuts. Your risotto is ready to serve.
Notes
If the risotto is left over, store it in the refrigerator covered with plastic wrap. It will be enough to reheat it by adding a little broth or a bit of butter. Usually, a bit of pepper is added with the pears. I didn’t add it because the Pecorino Romano is already quite flavorful, but feel free to add pepper.
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