Risotto with Pears & Pecorino


Preparation info

  • Serves


    • Difficulty


Appears in

Limoncello and Linen Water

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.


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


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