Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie




Risotto with pears, Grappa and speck

Preparing:

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: