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Toma and Pears Risotto, with Dark Chocolate and Chopped Hazelnuts

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2

INGREDIENTS PER 4 PEOPLE

– Carnaroli rice, 5,3 oz.
– Toma cheese, 4,2 oz.
– Crunchy pears, 2
– Dark chocolate, 3,5 oz.
– Hazelnuts, to taste
– Extra virgin olive oil, to taste
– Vegetable broth, to taste
– White wine, to taste
– Salt and white pepper, to taste
– Shallot, 1

PROCEDURE

In a skillet, heat two tablespoons of extra virgin olive oil. Toast the rice for 2 minutes.
Pour the white wine and add the finely minced shallot.
Cook the rice, adding broth as necessary. Once cooked, move it from the heat and cover it for two minutes. Add the toma cheese, then combine with the diced pears and mix well. Place the melted chocolate on the bottom of the plate, then add the risotto and garnish with chopped hazelnuts.

Thanks to: Stuzzichevole

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