Risotto Recipe with Lemon, Pear Walnuts Ingredients
- 1 ½ cups of risotto rice
- 9 oz pears
- 3 tbsp butter
- 2 ½ cups vegetable broth
- 1 ½ oz Parmigiano Reggiano grated cheese
- 1 lemon
- ½ cup of white wine
- 3 ounces walnuts
- 4 sprigs of thyme
- salt & pepper
- extra virgin olive oil
Risotto Recipe with Lemon, Pear Walnuts Preparation
Wash the lemon thoroughly because the ingredient that gives this recipe so much taste is the lemon rind. So, make sure you wash under warm water and eliminate any unwanted residue in the lemon wrinkles! Grate the zest of the lemon and set aside.
Peel your pears. Yes, yes, the vitamins are in the fruit skins but save the peel for your juicer. We need our risotto ingredients soft and creamy. Slice your pear in 4 pieces, throwing away the seeded center. The slices shouldn’t be too thin for this recipe. Place the pears in a bowl of cold water and add a squirt of fresh lemon to maintain their bright color.
If you are using walnuts that are still in their shell, crack them open and remove all inedible bits. Split the two halves, and then split once or twice more. The walnuts should be substantial chunks, not crumbs.
*TIP Make sure you use risotto rice, and if you can find it carnaroli which is known as the king of risotto rice.
Now for the fun part! In a large saucepan, melt 1 ½ tablespoons of butter and add the rice. Stir the rice regularly for a few minutes until it starts lightly browning. Then add your wine and a cup of hot broth. Let the rice cook for a few minutes and then comes the part which every Italian can easily give you advice on – the broth and stirring balance. Slowly add in a cup of hot broth at a time as you stir the rice. The rice will absorb the broth, and only then should you add more, stirring the entire time. Do this until there is no broth left – more or less 15 minutes.
Drain the pears and add them to the pot along with the walnuts. And once again – stir away! Add the rest of the butter, and stir. Add the zest (saving a little for garnish), and you guessed it, stir.
Remove the pot from the heat. Add the Parmigiano Reggiano, thyme (saving some for garnish), and salt as needed.
Serve warm with a sprinkle of pepper, thyme, and lemon zest and a drizzle of extra virgin olive oil.
Buon Appetito!
