Home/Recipes/Strong/RISOTTO WITH PEARS, PILLOW AND CUBES OF PROVOLONE VALPADANA PDO STRONG

RISOTTO WITH PEARS, PILLOW AND CUBES OF PROVOLONE VALPADANA PDO STRONG

A culinary incantation fit for all moments: behold the calamarata with swordfish, adorned with a lavish sprinkle of fiery Provolone Valpadana PDO

DURATION
40 MIN.
DIFFICULTY
MEDIUM
DOSES FOR:
4 PEOPLE
SEASONALITY
SPRING

INGREDIENTS

  • 400 g carnaroli rice
  • 3 kaiser pears
  • 80 g thinly sliced bacon
  • 1.5 l vegetable stock
  • 1 white onion
  • ½ glass of white wine
  • 150 g strong Provolone Valpadana PDO
  • 30 g butter
  • extra-virgin olive oil to taste
  • salt to taste
  • pepper to taste

PREPARATION

Start by peeling and cutting the pears into 1 cm cubes. In a non-stick pan, melt the butter until it becomes hazelnut, add the pears and fry for 1/2 minutes.

Cut the guanciale into strips and sauté. Cut 60 g Provolone Valpadana PDO into one centimetre cubes and grate the rest into thin slivers. Cut the onion into small cubes and place it in a frying pan with a little oil and brown it. Once the onion is golden brown, pour in the rice and toast it. Deglaze with the white wine and add the stock. Let it cook over medium heat for about 18 minutes from when it comes to the boil, adding stock as needed. About halfway through cooking add half of the pear cubes, leaving the other half aside for serving. When the rice is cooked, turn off the flame. Add the strong Provolone Valpadana PDO grated in small flakes and stir.

Once served, finish with cubes of strong Provolone Valpadana PDO, pear cubes and the crispy bacon.

Share this recipe