Risotto with pears
Instructions
Peel the pears and deprive them of the core.
A cut in cubes; put them in a bowl and irrorarli with lemon juice to prevent blackening (adding during cooking rice).
Cut the pears into thin slices; Let them simmer with 3 tablespoons of water, a bit of cinnamon, 1 teaspoon distilled until they are almost a cream.
Thinly slice the onion and let it dry in a little water in a non-stick pan.
You then toast the rice and add the white wine.
Once evaporated, then add half the broth (and other things); halfway through the cooking combine cream and pears after few minutes those cubes.
Dull flame stir in cheese and butter; serve.
Ingredients and dosing for 4 persons
- For the base:
- 3 pere senior (1200 g)
- 1 teaspoon of pear brandy
- == 1 lemon (zest and juice)
- Cinnamon
- 320 g of vialone nano
- 150 cl of vegetable broth
- Butter
- 1/2 onion
- 1 glass of sparkling wine pinot bianco
- Grated parmesan cheese