Sunday, November 20, 2005
Parmesan-Pear Risotto
This is a star risotto. Seriously, I'd be surprised if you've had better. Plus, who knew risotto was so easy? Thanks to Gabriel Claycamp at Culinary Communion for sharing this spectacular dish.
Ingredients:
1 c. Carnaroli or Arborio rice
4 c. chicken or vegetable stock
1/2 c. minced onion
1/2 c. grated Parmigiano Reggiano
1 T. white wine
3 T. butter or olive oil, divided
Salt and pepper, to taste
1 pear, cored, peeled, and diced
Step-by-step:
1. Heat stock to simmering in a saucepan.
2. In another heavy-bottomed saucepot, saute the onions in 2 T. butter until golden.
3. Add the rice and stir to coat. Allow rice to cook for a minute to parch.
4. Add one-third of stock to rice. Stir constantly over high heat until absorbed. Continue adding stock in thirds, stirring until absorbed for each addition.
5. Add wine and cook out.
6. Add cheese and remaining butter and stir vigorously until creamy. Adjust seasonings.
7. Just before serving, stir in diced pear.
Labels: side dishes
