Pumpkin risotto with saffron sauce
21 recipes
Risotto with pears, chestnuts and asiago
ingredients
servings
4
Black pepper
to taste
Iodized salt
to taste
Olive oil
to taste
Parmigiano cheese
30 oz
White table wine
1/2 glass
Vegetable broth
1 and 1/2 fl oz
Onions
1 unit
Asiago
200 oz
Peeled chestnuts
10 unit
Pears
2 unit
Rice
350 oz
first courses from Italy
Risotto with pears, chestnuts and asiago
Risotto with pears, chestnuts and asiago
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In the autumn it is perfect!
preparation
step 1
First engrave chestnuts on the back and boil for about 10-15 minutes in a saucepan with water, once cooked spellatele and cut into small pieces.
step 2
Diced Asiago cheese and pears and set them aside.
step 3
In a pan pour about two tablespoons of oil, after heating Fry the finely chopped onion until it is transparent, add the rice and let it roast.
step 4
Once the rice is toasted, add the white wine and let it evaporate. Once you evaporated pour a ladle of broth and wait for it to dry to add other.
step 5
About half cooked rice, add the chestnuts, salt and pepper. At almost cooked add the pears and then the asiago.
step 6
When the rice is cooked turn off the heat and stir adding a knob of butter and parmesan.
