Risotto with Fontina PDO, bread crumble, pears and walnuts

How to prepare Fontina Dop risotto with bread crumble, pears and walnuts

  • Category: Delicious recipes

  • Difficulty: easy

  • Information:

  • Serves: 4
  • Preparation: 35 min
  • Ingredients:

  • 350 g of Carnaroli rice
  • 1 small shallot
  • 2 small Abate Fetel pears
  • 180 g of Fontina PDO
  • a glass of pear grappa or a glass of white wine
  • 40 g of butter
  • extra virgin olive oil
  • 1 slice of rye bread
  • 40 g of walnut kernels
  • small bunch of thyme
  • salt and pepper
  • Pairings: Chardonnay

A perfect pairing between the flavours of the recipe and the freshness and aromas of this white wine.

Risotto with Fontina PDO, bread crumble, pears and walnuts
  • Preparation:

Blend the bread slice without pulverising it, chop the walnuts and peel the thyme. Heat 2 tablespoons of oil in a small non-stick pan and toss the bread with the walnuts and thyme for 3-4 minutes until golden and fragrant. Season with salt and pepper, remove from the heat and pour into a bowl.

Chop the shallot. Peel and core the pears and cut them into 1 cm cubes. Heat the broth. Melt 20 g butter in a thick-bottomed saucepan, add the shallots and cook gently for 2-3 minutes. Add the rice, toast it and, when the grains are hot and translucent, season with salt and the chosen alcohol.

Wet the rice with a ladle of broth and continue cooking, stirring often and adding a little broth at a time. After about 10 minutes, add the pears and cook the rice. When it is “al dente” add the Fontina and a last ladle of broth. Stir to melt the cheese, turn off the heat and stir in the remaining butter, stirring vigorously.

Serve the risotto on a plate, sprinkle it with the bread crumble, season with a grinding of pepper and serve.