Risotto with pears, Grappa and speck
Peel and cut the pears in pieces. Fry the shallot with butter and oil in a non-sticking pan, add the speck and the wine, add the pears and cook gently for about 2 minutes. Pour the Grappa, let evaporate, remove from the heat and add sal, pepper and chopped parsley.
Cook the rice. In the end, add some butter and Parmiggiano Reggiano to get a smooth texture, add the sauce to the risotto and mix well. If desired, add more Grappa.
Peel and cut the pears in pieces. Fry the shallot with butter and oil in a non-sticking pan, add the speck and the wine, add the pears and cook gently for about 2 minutes. Pour the Grappa, let evaporate, remove from the heat and add sal, pepper and chopped parsley.
Cook the rice. In the end, add some butter and Parmiggiano Reggiano to get a smooth texture, add the sauce to the risotto and mix well.
If desired, add more Grappa.
Recommended Grappa:
Pere di Poli - Fruit Brandy
Link to the site:
http://www.osteriastazionefelino.it/
- Ingredients:
350 g Carnaroli rice
2 Nobile pears (from Italy)
1 chopped shallot
100 g speck (in stripes)
1 tbs extra virgin olive oil
2 knobs of butter
Salt
Pepper
Half a glass white wine
Pear-flavoured Grappa
Parmiggiano Reggiano (grated)
Vegetable stock
Chopped parsley - Author:
- Andrea Pesci, Osteria della Stazione di Felino - Parma
- Typology:
- First courses
- Preparation time:
- 45 minutes
- Notes: