Pear and cheddar risotto
Pear and cheddar risotto

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pear and cheddar risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Pear and cheddar risotto is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Get 120 g risotto rice (Arborio or Carnaroli)
  2. Prepare 1 Conference pear
  3. Get 1 onion
  4. Prepare 50 g mature cheddar
  5. Make ready 1 l hot vegetable stock
  6. Get Half a glass of ale (or cider?)
  7. Prepare lemon zest or lemon thyme
  8. Make ready Olive oil
  9. Make ready 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 it up with this special food pear and cheddar risotto recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!