The PEAR AND CRESCENZA RISOTTO is a dish that narrates the delicacy of autumn in a refined key. A harmonious union between the velvety sweetness of pears and the enveloping creaminess of crescenza cheese, which together create a perfect balance of flavors and textures.
The rice, slowly cooked and carefully finished, becomes a soft canvas on which sweet, milky and slightly tangy notes intertwine, in an embrace that wins you over at the first taste.
An elegant but simple risotto, ideal for a romantic dinner or to surprise guests with a dish that combines tradition and creativity. Every forkful is a small moment of creamy pleasure, evoking homemade cooking and seasons that gently change.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 1/2 cups vegetable broth
- 1 3/4 cups Carnaroli rice (about 12.7 oz / 360 g)
- 2 Abate pears
- to taste extra virgin olive oil
- 4.4 oz crescenza cheese (about 125 g / roughly 1/2 cup)
- 1.4 oz grated Parmesan (about 40 g / ~1/2 cup)
- 3 1/2 tbsp butter (very cold)
- to taste salt
- to taste black pepper
WHAT YOU’LL NEED FOR PEAR AND CRESCENZA RISOTTO
- 2 Pots
- 1 Wooden spoon
- 1 Strainer
- 1 Ladle
PREPARATION: PEAR AND CRESCENZA RISOTTO
To prepare the pear and crescenza risotto, start by making the vegetable broth.
Put 8 1/2 cups of cold water on the heat and add all the cleaned vegetables roughly chopped. To speed things up you can use a vegetable stock cube.
Bring everything to a boil, then add salt and parsley, stems included, well washed. Cover with a lid and let it cook. When done, if necessary adjust the salt and strain the broth with a strainer.
In a heavy-bottomed pot, add the oil and as soon as it starts to sizzle, add the pears, cored and cut into not-too-large dice.
Season them lightly with salt and sauté for a few minutes. Add the rice and toast it for 2-3 minutes, stirring constantly to prevent it from sticking to the bottom. Deglaze with the hot, strained vegetable broth, adding it little by little.
Stir the risotto often and cook until done.
Turn off the heat and finish (mantecatura) the risotto with the butter, the Parmesan and finally add the crescenza. Season with pepper if you like and, if necessary, adjust the salt.
Stir the pear and crescenza risotto until creamy, cover with a lid and let it rest for 5 minutes. Serve it hot and creamy.
VARIATION
You can replace the crescenza with another creamy cheese such as stracchino or a spreadable fresh cheese; the result will be equally delicious.
