Pear and cheddar risotto
Pear and cheddar risotto

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pear and cheddar risotto. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Melt the butter in a saucepan over medium heat and stir in the rice. Our lactose free brown rice risotto made with Cabot Seriously Sharp Cheddar, herbs and sweet peas is creamy, rich and filling, just like traditional risottos, but with a minimal amount of stirring and I tried this recipe without using cheddar and with adding mushrooms. Risotto with Poached Pears is a fantastic main dish to serve to your family or friends.

Pear and cheddar risotto is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pear and cheddar risotto is something which I’ve loved my whole life.

To begin with this recipe, we have to 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. Take 120 g risotto rice (Arborio or Carnaroli)
  2. Get 1 Conference pear
  3. Get 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. Make ready lemon zest or lemon thyme
  8. Make ready Olive oil
  9. Prepare Salt and pepper

Pungent, crispy fried sage leaves give a special finishing touch to this dish. 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.

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.

Remove risotto from heat; stir in remaining butter, radicchio and parmesan. Serve risotto topped with pear and parsley; and, if you like, shaved parmesan. I had run out of everything, so I actually only used Cheddar cheese, organic risotto, extra virgin olive oil, margarine, white wine, and some basil leaves instead of the chives. Being vegetarian I used veg stock. This grilled pear salad with prosciutto is the ultimate side dish recipe for dinner parties.

So that’s going to wrap this up with this special food pear and cheddar risotto recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!