Monday, March 24, 2008

Risotto With Pear, Pecorino, and Balsamic Vinegar

Risotto With Pear, Pecorino, and Balsamic Vinegar
By Sergio Sigala


2 Tablespoons olive oil
1 pound Carnaroli rice
2 quarts hot chicken stock
1 pear, peeled and diced
4 Tablespoons unsalted butter
½ cup grated pecorino cheese
2 Tablespoons balsamic vinegar


Heat oil in a large sauce pot. Add the rice and toast for 3 minutes. Gradually add the stock, about a cup at a time, stirring until evaporated and then adding more. Cook about 15 to 18 minutes. Remove from heat. Add the pear, butter, and cheese. Drizzle with vinegar just before serving.

Adapted by

Yield: 6 Servings

Prep time: 5 minutes

Cook time: 25 minutes

Round Out the Meal:
With an endive and Roquefort cheese salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Pinot Noir.

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