2020-08-13 / test@t

Risotto with pear and cheese fondue

Fruity risotto is certainly unusual in taste, but having tasted it, you can cook risotto with other fruits and even berries using the same principle.

Ingredients

360 g of rice for risotto
1.2 l vegetable broth or water
2 sweet and ripe but firm pears
2 shallots
200 g of Gruyere or Emmenthal cheese
120 ml of milk
40 g butter
30 ml Moscato or Malvasia grappa (optional)
2 tbsp. l. vanilla extract
1 tbsp. l. starch
1 st. l. Sahara
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Chop the shallots finely. Cut the pears in half and cut one half into 8 slices. Peel the remaining halves, remove the seeds and cut into small cubes. Cut the cheese into the same cubes.

Step 2

Heat a deep skillet and melt half the butter. Add the shallots and fry until soft, without discoloration. Add half the pear cubes and cook for 3-4 minutes.

Step 3

Pour rice into the skillet and fry, stirring occasionally, for 1 minute.

Step 4

Pour in 3/4 of the grappa and let it simmer, then pour in a ladle of hot broth and cook the risotto, stirring frequently and adding the broth as it is absorbed. At the end of cooking, after 15–18 minutes, add the remaining pear cubes, half of the cheese and vanilla extract, season with salt and pepper, stir. Remove from heat, cover skillet with lid and leave for 5 minutes.

Step 5

Prepare the fondue. Pour milk into a saucepan, add the remaining cheese and, stirring, heat until the cheese is completely dissolved. Dissolve the starch in the remaining grappa, pour into a saucepan with fondue, stir and salt, if necessary.

Step 6

Melt the remaining butter and sugar in a nonstick skillet and caramelize the shelled pear slices.

Step 7

Divide the risotto into bowls, add the pear slices and 1-2 tablespoons of cheese fondue.

Cooking time

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