Risotto with caramelised pears and Roccaverano Robiola cheese
Frederick Grella, born in 19 in (VR)
Chef de cuisine at "Ristorante Al 410" in Legnago (VR)
First we melt a knot of butter in hot a pan. We add the pear (peeled and diced) and the sugar and cook for a few minutes.
Then we cook the Rice in the broth and when it is almost cooked we cream it with the Robiola cheese (diced), the Parmesan, the heavy cream and the butter.
Serve the Risotto and garnish it with the remaining diced pear.