The first time I had fresh pear in a risotto was in Paris at an Italian Haute-Cuisine restaurant called Cosi with my friends Coco & Fred. It was sprinkled with shavings of fresh white truffle. I will never forget this dish, its creaminess, the mix of earthiness from the truffle and the fresh fruity touch of the pear. There are some dishes which mark you for life. This was one of them for me.
I do not have white truffle handy (ever) so I will not even attempt to reproduce this marvellous culinary experience but I like to play around this theme.
My idea today was to use a large fresh pear, ripe enough but not overripe. It needs to be firm. And to get the earth tones, I added a few button mushrooms. To make it a bit “healthy” I sprinkled a few frozen peas (or fresh if you have). But to balance it with a bit of naughtiness, I added crispy prosciutto on top.
What is great with risotto is that you get a basic recipe, a 100% success kind of recipe, and you add things to it.
So basically you can make it simple: rice, stock, butter/oil, wine, parmesan. Then if you want, you can add fresh pear, then only if you want a bit of fresh mushrooms, then peas, why not, and at the end a touch of prosciutto.
Do as you like and enjoy this wonderful winter dish. It’s comforting, indulging and delicious.
Ah! And also… because I can’t be bothered stirring for ages, I am using my new thermo-machine “Magimix Cook Expert”. You can ise your own similar machine or elbow grease. It is all the same :)
- 100g parmesan (powder if you don't have a food processor)
- 1 echalote
- 1 small onion
- 1 garlic clove (optional)
- 1 tbs olive oil
- 40g butter (for frying and then at the end)
- 320g arborio rice
- 750ml stock (can be chicken, vegetabe, mushroom, fish, etc according to your chosen theme)
- 100ml white wine
- salt and white pepper
- 1 fresh pear chopped in nice cubes
- 2 branches de parsley
- If you have a food processor (or a Magimix Cook Expert) blow your parmesan into a powder. 30 sec at Speed 15 with no heat. Put aside.
- Chop the onion, garlic (optional) and echalotes in 4 if using a thermo-machine if not in small pieces.
- Place in the bowl and set 10 sec at Speed 13 no heat. Scrape down with a spatula.
- Add oil and cubed butter. 3 min Speed 2A at 100°C.
- Rince rice in cold water until water is clear.
- Tip rice in the bowl. 3 min Speed 4 at 100°C.
- Pour wine and stock, salt and pepper through the "hole". 20 min at 2A (aleternative low speed) at 100°C.
- or 7 mins before the end, heat a frying pan with no oil. Tip the prosciutto and fry until crisp. Put on kitchen paper to absorb the excess oil.
- Two mins before the end, add mushroom and peas.
- Tip the risotto in a large or medium bowl (you might want to keep this bowl with boiling or very hot tap water a few minutes before serving). Add the chopped pear and the cut parsley. Add a bit of cracked white pepper. Serve!