Risotto with Pears & Pecorino

Name: Risotto with Pears & Pecorino
Yield: Serves 4
Cuisine: Italian
Ingredients: 125 ml (4 fl oz/½ cup) white wine; 2 (about 350 g/12 oz in total) lovely ripe pears; 320 g (11¼ oz) risotto rice (arborio or carnaroli); 1 bulb spring onion (scallion), chopped; 4 tablespoons olive oil; ground cinnamon, to serve; 40 g (1½ oz) grated mature pecorino; 80 g (2¾ oz) or so shaved mature pecorino; 1.25 litres (44 fl oz/5 cups) quick vegetable broth, hot; 80 g (2¾ oz) fresh pecorino, chopped into cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I use two types of pecorino here — a fresher one to turn through the risotto and melt a bit, and a good firmer mature one for grating in and shaving on top. You can use parmesan if you can’t find a mature pecorino. I love this with a dusting of cinnamon, as I ate it in a restaurant — try it with and without to see which way you prefer.

Ingredients

4 tablespoons olive oil
1 bulb spring onion (scallion), chopped
320 <

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

Heat the olive oil in a large wide pot and sauté the spring onion until pale golden and softened. Add the rice and cook for a couple of minutes, stirring. Next, add the wine and let it sizzle and evaporate. Peel, core and chop 1 of the pears into cubes, then add to the pan. Turn through to blend the flavours, then add about 500