Pear and cheddar risotto
Pear and cheddar risotto

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pear and cheddar risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Melt the butter in a saucepan over medium heat and stir in the rice. The strong taste of risotto with gorgonzola cheese is softened by the sweet and juicy pear flavour and enriched with crunchy chopped walnuts. The fruit we used is Williams pear, but you can use the quality of the season, if you prefer.

Pear and cheddar risotto is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Pear and cheddar risotto is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook pear and cheddar risotto using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pear and cheddar risotto:
  1. Make ready 120 g risotto rice (Arborio or Carnaroli)
  2. Take 1 Conference pear
  3. Take 1 onion
  4. Get 50 g mature cheddar
  5. Get 1 l hot vegetable stock
  6. Make ready Half a glass of ale (or cider?)
  7. Get lemon zest or lemon thyme
  8. Make ready Olive oil
  9. Take Salt and pepper

If you haven't yet made risotto part of your regular dinner repertoire, this recipe will help to change your mind. While it's true that risotto requires a little bit of attention, it's the perfect match for roasted meats, which require almost no attention at all. Try this creamy version, packed with the fall flavor of pears. Risotto with Poached Pears is a fantastic main dish to serve to your family or friends.

Instructions to make Pear and cheddar risotto:
  1. Chop the onion finely.
  2. Heat 2-3 tablespoons of olive oil in a non stick pan and add a pinch of salt. Fry the onions for a few minutes on low heat.
  3. In the meantime, chop the pear in 1 cm cubes. Once the onions are golden, add the pears to the pan.
  4. After a couple of minutes, add the rice and toast it for one minute or so mixing continuously.
  5. Remove from heat to cool down the pan. Then add the ale and mix until it stops sizzling. Return the pan on the hob, on low heat.
  6. Start adding stock, one ladleful at a time while stirring the risotto.
  7. Guess what…keep stirring! And adding more stock when the risotto gets dry. It should simmer and be moist - you'll see the starch come out and look creamier the more you stir.
  8. It should take about 20 minutes to cook, but you're the best judge. Keep it al dente!
  9. Remove from heat, add grated cheddar and lemon zest or lemon thyme. Mix well. Season with salt, pepper and olive oil.

This recipe includes a make-ahead homemade risotto technique. Risotto with pear and gorgonzola is a well-known dish in Italy. I had made it before, but a post by Francesca about risotto with speck and apples reminded me that I had never blogged about it. To add some crunch, I decided to include some walnuts as well. This grilled pear salad with prosciutto is the ultimate side dish recipe for dinner parties.

So that’s going to wrap it up for this exceptional food pear and cheddar risotto recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!