Pear and cheddar risotto
A tribute to Somerset! Had a masterclass in chopping onions and talked about risotto a lot today...
Ingredients
-
120 g risotto rice (Arborio or Carnaroli)
-
1 onion
-
50 g mature cheddar
-
1 l hot vegetable stock
-
Salt and pepper
Cooking Instructions
-
1
Chop the onion finely.
-
2
Heat 2-3 tablespoons of olive oil in a non stick pan and add a pinch of salt. Fry the onions for a few minutes on low heat.
-
3
In the meantime, chop the pear in 1 cm cubes. Once the onions are golden, add the pears to the pan.
-
4
After a couple of minutes, add the rice and toast it for one minute or so mixing continuously.
-
5
Remove from heat to cool down the pan. Then add the ale and mix until it stops sizzling. Return the pan on the hob, on low heat.
-
6
Start adding stock, one ladleful at a time while stirring the risotto.
-
7
Guess what...keep stirring! And adding more stock when the risotto gets dry. It should simmer and be moist - you'll see the starch come out and look creamier the more you stir.
-
8
It should take about 20 minutes to cook, but you're the best judge. Keep it al dente!
-
9
Remove from heat, add grated cheddar and lemon zest or lemon thyme. Mix well. Season with salt, pepper and olive oil.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments (5)