Mushroom Pear Pecorino Risotto
Breadfast Special

Mushroom Pear Pecorino Risotto

Risotto is one of those classic italian dishes that melts a myriad of creamy flavors in your mouth.  Making risotto can feel a little daunting for some people. Too much liquid and you get a rice-like mush or pudding. But too little liquid and bad timing will result in a weird crunchy risotto that no one really likes. However, thanks to my amazing florentine professor Tina, I’ve learned the simplest trick that ends up with perfect risotto every single time. Here’s the secret: as long as you gradually add liquid and keep your rice at a slow simmer, your risotto will have that epic creamy consistency that everyone loves. 

The other great thing about risotto is that it’s so versatile! You can make risotto of all types: mushroom- pear pecorino risotto (like the recipe below,) seafood risotto, and even pumpkin risotto. Drop us a comment if you want to see more risotto recipes, and if you stay tuned, you just might see our favorite seafood risotto coming up soon! 

Serving Size: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:
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2 tablespoons olive oil
1 cup arborio rice
1 small onion (chopped)
3 cups chicken or vegetable stock
3 tablespoons butter
2 cups button mushrooms (chopped)
2 ripe but firm pears (peeled, chopped, and cored)
Salt and pepper (to taste)
100g grated pecorino cheese
50g grated parmesan cheese

Instructions

  1. Heat the olive oil over medium heat in a pot. Add the chopped onions and cook until the onions are translucent and slightly browned.
  2. Add in the arborio rice, and let it toast for 2-3 minutes. Then add ½ cup of the broth and allow the rice to simmer and absorb the liquid.
  3. When the liquid is almost completely absorbed, add another ½ cup. Continue adding the rest of the broth and waiting for the rice to soak every ½ cupful up before adding another cup. The total amount of broth you’ll use will be around 2½ cups to 3 cups.
  4. While you are waiting for the rice to cook, wash and chop the mushrooms and pears. Sautee them in another pan with 1½ tablespoons of butter, and salt and pepper to taste. Set aside.
  5. Once the rice is creamy and “al dente,” toss in the grated pecorino cheese, parmesan, and the rest of the butter. Finally, mix in the mushrooms and pears and serve while hot!

 

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