Risotto with caramelised pears and Roccaverano Robiola cheese
- TIME: 40'
- RICE: Carnaroli
Ingredients for 4 persons:
- 400-440 g Carnaroli Selezione Rice
- 800 ml of meat stock
- 1 pear
- 2 knobs of butter
- 50 g of sugar
- Parmesan cheese to taste
- Half glass of heavy cream
- 100 g Roccaverano’s Robiola cheese
Procedure:
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.
Final step:
Serve the Risotto and garnish it with the remaining diced pear.
Gli altri prodotti che puoi utilizzare per cucinare questa ricetta:
RISO SAN MARCO
CARNAROLI
A CASA DI ELSA
CARNAROLI
