Asparagus and Pear Risotto RISOTTO CON ASPARAGU E PERE
You may have the initial reaction that I had when I saw this dish on a menu in Florence for the first time: will it work? I had to try it, and, let me say, it works just beautifully.
YOU WILL NEED
2 pears, sliced
2 tbsps extra-virgin olive oil
1 onion, finely chopped
1 large clove garlic, sliced
400g risotto rice
150ml white wine
1.5 litres chicken stock, heated to simmering
16 asparagus spears, sliced lengthways and blanched
75g soft goat's cheese
Salt and freshly ground pepper
Sauté the pears in the butter on a medium-low heat, until lightly browned on both sides. Set aside to put in at the end (or chargrill the pears for visual impact.)
Heat the oil over a low heat in a large heavy-based saucepan. Add the onions and cook for eight minutes, until it's beginning to soften. Add the garlic and rice and cook for a few minutes, until the rice is shiny and opaque.
Add the wine and simmer for one minute, stirring constantly. Then add the stock a ladleful at a time, stirring constantly, until each ladleful is absorbed.
Add the pears with the last of the stock. The rice should be creamy but firm to the bite.
Add the blanched asparagus spears and heat through. Remove from the heat and stir in the goat's cheese. Season to taste.