The other day I had two pears on the home straight in the basket of fruit and sparkling brut, which we always go when we celebrate (Then the dry has less and less successful sweet !)... Lately
a bit 'cause I'm a bit' intolerant to pasta, a little 'because I find it a very versatile food very often use the rice and then what to do if a risotto with pears and champagne ...?!
I went on the internet to see if the idea was unhealthy and what I found? Martina that we had already thought of a few months ago! Well, if I had asked her to play it safe!
It 's a very delicate risotto but not tasteless, pears are not cloying thanks to the browned onion and champagne is a great substitute white wine .. in two words: Back in Training!
PEARS AND CHAMPAGNE RISOTTO
Ingredients for 4 people: 400 gr
carnaroli rice 2 ripe pears Abbot
a glass of sparkling wine brut
beef broth (I used the nut)
1 small onion parmesan
oil salt
Procedure:
Take a nice big pan.
Chop the onion with the crescent and place in a sauté pan with a bit 'of oil.
Cut a pear and a half into pieces and add, cook for few minutes (not to sfarsi completely!), Then add the rice to toast, stirring constantly.
Pour a glass of sparkling wine and let it evaporate on a high flame. Now add the broth a bit 'at a time when you consume the previous one, until the end of cooking (usually when you make the risotto should cook more than what it says on the box .. I keep it to half an hour , both the carnaroli takes good cooking!)
After cooking grate a bit 'of Parmesan cheese to thicken (I have not made because I do not like, but mostly because I forgot it!)
Pour into the pot and decorated, if you will, with some diced pears (do not see them here because the photo I made it to "scrap" .. the next time I make a decent picture!).
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