Pear and cheddar risotto
Pear and cheddar risotto

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pear and cheddar risotto. It is one of my favorites. For mine, I will make it a little bit tasty. 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 popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Pear and cheddar risotto is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have pear and cheddar risotto using 9 ingredients and 9 steps. Here is how you cook it.

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

Steps 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 special food pear and cheddar risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!