Risotto with cheese and pears – Sale & Pepe – Italian Cuisine

Risotto with cheese and pears - Sale & Pepe


Preparation of the risotto with cheese and pears.

1) Do the pear brunoise: bring to a boil 200 ml ofwater With the'vinegar, the White wine and it sugar. Turn off and let cool. Peel and cut into small cubes Abate pears and marinate them in liquid for 3 hours.

2) Do the pear sauce: peel i fruits, cut them into pieces and cook them with wine and the pepper for about 10 minutes. Turn off, blend and pass through a sieve.

3) Toast the rice in a pan without seasoning. When it is hot, cook it, stirring often and pouring a ladle of broth when needed. Turn off and stir in the pecorino cheese grated and the mascarpone cheese. Divide the risotto on plates and garnish with the sauce, the brunoise drained from the marinade, abundant ground pepper and leaves of mint.

This recipe has already been read 290 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page