RISOTTO WITH PEARS AND RED WINE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and gently fry the onion with the clove.
- When the onion is soft, discard the clove, add the rice and stir thoroughly.
- When the rice is crackling hot, add wine and cook, stir until the alcohol has evaporated and all the liquid has been absorbed.
- Add the pear and stir to combine with the rice.
- As soon as the rice and pears are well blended and the grains have absorbed all the wine, add the first ladleful of hot stock.
- Stir until the stock has been absorbed and then add more stock. Continue in this way until the risotto is creamy and tender but still firm to the bite.
- Remove the pan from the heat and stir in the cinnamon and the remaining butter. Season to taste, stir and then cover.
- Leave to rest for about 5 minutes, then stir again, transfer onto a warmed platter to serve.
INGREDIENTS
- 50 grams unsalted butter
- 1 onion, (peeled and chopped very finely)
- 1 clove
- 350 grams risotto rice
- 400 ml dry red wine
- 3 ripe pears,( peeled, cored and cubed)
- 2 litres vegetable stock, kept simmering
- Large pinch of powdered cinnamon
- Freshly milled black pepper and Salt
5 comments for “Risotto with Pears and Red Wine”
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