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Pear and Pecorino risotto topped with sliced pear and thyme, with a pack of Michelangelo Pecorino Romano PDO

Recipe

Pecorino and Pear Risotto

A creamy Carnaroli risotto with diced pear, finished with butter and grated Pecorino Romano.

Made with Pecorino Romano PDO

Ingredients

  • 320 g Carnaroli rice
  • 2 pears
  • 1 shallot
  • 50 g butter
  • 80 g grated Pecorino Romano
  • 1 L hot vegetable broth
  • 1 tbsp extra virgin olive oil
  • Black pepper
  • (Optional) 30 g chopped walnuts

Preparation

  1. Peel, core, and dice the pears; finely chop the shallot.

  2. Heat oil and half the butter, then gently sauté the shallot.

  3. Add rice and toast for 2–3 minutes.

  4. Add hot broth gradually, stirring; after ~10 minutes, add pears.

  5. Cook until al dente (18–20 min), then remove from heat.

  6. Stir in remaining butter and Pecorino until creamy.

  7. Season with black pepper and serve, optionally with walnuts.

Michelangelo products in this recipe

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