Ingredients for Risotto whipped with Montébore with sautéed pears with rosemary and chopped hazelnuts ”
For the risotto
300 g Carnaroli rice
200 g Montébore (5 months aged)
20 g Butter (Mountain)
1 Onion (White)
1 glass White wine
q.b. Vegetable broth
For the sautéed pears
2 Williams pears
10 g Butter (Mountain)
2 sprigs Rosemary
1 clove Garlic
1 coffee cup White wine
q.s. Pears (sautéed)
q.b. Chopped hazelnuts
Start by preparing the sauté: Peel the onion, divide it in half and cut into thin slices and sauté them over low heat with the previously melted alpine butter.Once the onion is completely wilted, add the rice and toast it for a few minutes. high heat, add salt and deglaze with the white wine.Let it evaporate completely, then add the vegetable broth, lower the heat and cook until al dente, about 15 minutes.
In the meantime, let’s prepare the sautéed pears.
Carefully wash the organic pears, as we will use them with the peel, cut them in half and remove the core and stalk.
Cut one half into thin slices lengthwise, the other three halves cut into cubes of about one cm.
In a pan, melt the butter with the sprigs of rosemary and the crushed garlic clove with the back of a knife.
Once the butter is slightly browned, add the diced pear slices and sauté them for five minutes over high heat, being careful not to burn them. Deglaze with the white wine, once it has evaporated, remove the cubes and leave them aside, instead continue cooking the slices for a couple of minutes so as to make them golden and cooked.
Five minutes after cooking the rice, add the Montébore cut into rather small cubes, mix everything with a ladle of vegetable broth.
Once the cheese is completely melted, add the diced pear that you have left aside, mix everything and add some broth if it is too dry.
Serve the risotto creamed with Montébore immediately on serving plates, decorated with a few slices of sautéed pear, chopped hazelnuts and a few needles of rosemary.