Gorgonzola and pear risotto with crunchy Parma ham
Roberta Preca makes a delicious risotto which can served as a starter or a main course. She combines Stilton and pears for the creamiest of risottos topped with some crunchy Parma ham.
Rachel Zammit Cutajar
Stilton and pear risotto with crunchy Parma ham
Serves 2
Ingredients
- 100g risotto
- 1 onion, finely chopped
- 700 ml chicken stock or vegetable stock
- 50g butter
- Handful Parmesan
- 100g Stilton
- 100ml cream
- 1 pear, skin on and sliced in water with lemon juice
- 2 Parma ham slices
Method
1.Fry the finely chopped onion and make a basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, stirring all the time.
2.Gently bring to the boil, then turn the heat down and simmer until it has been absorbed.
3.Keep adding stock until the rice is cooked throughout. Make sure it comes creamy and with a nice texture. Do not make it too thick it must be loose so by the time it reaches the table it will be palatable.
4.Add the butter, Parmesan, gorgonzola, and chopped pear cook for further 2 minutes until cheese is melted and add the cream.
5.Check seasoning if needed.
6.Meanwhile put the Parma ham on a dish and put in a preheated oven at 180C for 5 min until crunchy.
7.Divide the risotto into the serving plates and garnish with crunchy Parma ham.
This recipe first appeared on Gourmet Today TV, aired on TVM on 12 February, 2016.
