Pear and Wine Risotto

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Author: Marinka

Delicate colors and flavors in this Pear and Wine Risotto. Red Anjou Pears, a good quality white wine and tarragon make this dish worthy of your dinner table. Finish it with sauteed pear and Parmigiano-Reggiano cheese.

Prep Time10

Cook Time20

Total Time30

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Servings: people

Ingredients

2 tablespoons butter
1/2 onion chopped
3/4 cup rice Carnaroli or Arborio
2 pears peeled and cut in small cubes
2 ¼ cups white wine
salt and pepper
2 ounces Parmesan cheese grated
2-3 sprigs tarragon half chopped, half leaves

Instructions

Heat 1 tablespoon of butter in a a Dutch oven or high walled skillet and and saute the onion until translucent. Don't allow the onion to become brown. It will not look good in this particular risotto.
Add the rice and stir until every grain is coated with the butter. Add a little bit of the white wine and stir until all the wine is absorbed by the rice.
Add 3/4 of the pear pieces (1.5 pears) to the risotto at this point.
Continue adding the remainder of the wine ladle by ladle and allow the rice to absorb the liquid before you add the next ladle.
Heat the second tablespoon of butter in a skillet and allow it to turn brown. Add the rest of the pear pieces (1/2 pear) and saute until crispy and brown.
When the rice is done, add the Parmesan cheese and the chopped tarragon. Add salt and pepper to taste.
Divide risotto over 2 plates and garnish with the brown pear pieces with tarragon leaves.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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