Variety to Serving Yummy Pear and cheddar risotto

Hoping to eat Pear and cheddar risotto a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with useful instructions on producing a Pear and cheddar risotto like a famous chef made.

We hope you got benefit from reading it, now let's go back to pear and cheddar risotto recipe. To cook pear and cheddar risotto you only need 9 ingredients and 9 steps. Here is how you cook that.

To make an extraordinary Pear and cheddar risotto, here are the components required:

1. You need 120 g of risotto rice (Arborio or Carnaroli).
2. Provide 1 of Conference pear.
3. Prepare 1 of onion.
4. Use 50 g of mature cheddar.
5. You need 1 l of hot vegetable stock.
6. Get Half of a glass of ale (or cider?).
7. You need of lemon zest or lemon thyme.
8. Get of Olive oil.
9. Provide of Salt and pepper.

After readying the components, next you are ready to make your appetizing Pear and cheddar risotto by following the instructions on this section:

1. Chop the onion finely..
2. Heat 2-3 tablespoons of olive oil in a non stick pan and add a pinch of salt. Fry the onions for a few minutes on low heat..
3. In the meantime, chop the pear in 1 cm cubes. Once the onions are golden, add the pears to the pan..
4. After a couple of minutes, add the rice and toast it for one minute or so mixing continuously..
5. Remove from heat to cool down the pan. Then add the ale and mix until it stops sizzling. Return the pan on the hob, on low heat..
6. Start adding stock, one ladleful at a time while stirring the risotto..
7. Guess what...keep stirring! And adding more stock when the risotto gets dry. It should simmer and be moist - you'll see the starch come out and look creamier the more you stir..
8. It should take about 20 minutes to cook, but you're the best judge. Keep it al dente!.
9. Remove from heat, add grated cheddar and lemon zest or lemon thyme. Mix well. Season with salt, pepper and olive oil..

It should absorb all the moisture. Add the slices of pear and crumble in. Heat the butter and oil in a wide pan and add the shallots. Soften for five minutes over a medium heat, then add the rice. Coat well in the butter and fry for a further minute.

Recipe : Pear and cheddar risotto

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