🍐 Risotto with Valtellina Casera DOP and pears – Gourmet recipe with cheese and fruit
The risotto with Casera DOP and pears is an elegant and surprising first course, perfect for those who love to combine the strong flavor of cheese with the sweetness of fruit 🍚🧀. The protagonist of this recipe is the aged Valtellina Casera DOP, which gives the dish creaminess and an unmistakable taste, while the fresh pears add freshness and softness. An ideal risotto for a special lunch or an impressive dinner, to be completed with a crunchy decoration of dried pear slices.
📝 Ingredients (for 4 people)
- 280 g of Carnaroli rice
- 15 g of shallot
- 150 g of aged Valtellina Casera DOP, cut into cubes
- 200 g of pears (ripe but firm)
- 50 g of grated Grana cheese
- 30 g of cold butter
- 1 glass of dry white wine
- 1.5 l of boiling meat broth
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
👨🍳 Preparation step by step
1. Prepare the sauté:
- In a saucepan, gently sauté the finely chopped shallot with the extra virgin olive oil.
2. Toast the rice:
- Add the rice and toast it for 2-3 minutes.
- Deglaze with the white wine and let it evaporate completely.
3. Cook the risotto:
- Continue cooking by adding boiling broth little by little, stirring constantly.
- Cook for about 14 minutes.
4. Add Casera and pears:
- Cut the pears into small cubes.
- Add the Casera DOP and the pears to the risotto, continuing to cook for another 3 minutes.
5. Final creaming:
- Remove from heat and cream with the cold butter and the Grana cheese.
- Adjust with salt and pepper.
6. Serve:
- Plate immediately and decorate with dried pear slices for a crunchy and scenic touch.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from “The Valtellina Casera DOP Recipe Book – No Secrets, Lots of Love”
👨🍳 Recipes curated by chefs Andrea Tonola and Mauro Gavazzi
📸 Photo: Andrea Basci | Coordination: Simona Nava and Nadia Braito
