PEAR AND CRESCENZA RISOTTO is a dish that tells of autumn’s delicacy in a refined key. A harmonious union between the velvety sweetness of pears and the enveloping creaminess of crescenza, 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 first taste.
An elegant yet simple risotto, ideal for a romantic dinner or to impress guests with a dish that combines tradition and creativity. Each forkful is a small moment of creamy pleasure, evoking home cooking and seasons that gently change.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 1/2 cups vegetable broth
- 1 3/4 cups Carnaroli rice
- 2 Abate pears
- to taste extra virgin olive oil
- 4 1/2 oz crescenza cheese
- 1 1/2 oz grated Parmesan
- 3 1/2 tbsp butter (very cold)
- to taste salt
- to taste black pepper
FOR PEAR AND CRESCENZA RISOTTO YOU WILL NEED
- 2 Pots
- 1 Wooden spoon
- 1 Sieve
- 1 Ladle
PREPARATION PEAR AND CRESCENZA RISOTTO
To prepare the pear and crescenza risotto, start by making the vegetable broth.
Place 8 1/2 cups of cold water in a pot and add all the cleaned and coarsely chopped vegetables. To speed things up you can use a vegetable bouillon cube.
Bring everything to a boil, then add salt and parsley, stems included, well washed. Cover with a lid and let simmer. Once cooked, if necessary, adjust the salt and strain the broth through a sieve.
In a heavy-bottomed pot, add the oil and, as soon as it begins to sizzle, add the pears, cored and cut into not-too-large dice.
Lightly salt them 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 frequently and cook it until done.
Turn off the heat and finish the risotto with the cold butter, the Parmesan and finally add the crescenza. Season with black pepper if you like and, if necessary, adjust the salt.
Stir the pear and crescenza risotto until creamy, cover with the lid and let it rest for 5 minutes. Serve it hot and creamy.
VARIATION
You can replace crescenza with another creamy cheese such as stracchino or a spreadable fresh cheese; the result will be equally delicious.
