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    Grana Padano risotto, spice poached pears, crispy bacon

    Group 393Medium
    Group 3824 people
    T480 min

    Chef Francesco Mazzei

    Spice up risotto with these great spiced pears and bacon! The contrast of textures and flavours will surprise your family and guests.

    Ingredients

    • For the stock:
    • 3 medium carrots
    • 2 celery sticks
    • 1 onion
    • Smoked bacon skin

    • For the pears:
    • 3 pears (such as conference pears)
    • 1 quince
    • 30 ml white wine
    • 100 g fine green beans
    • 10 g butter
    • 15 g caster sugar
    • 1 star anise
    • 1 cinnamon quill
    • 1 pinch of saffron threads

    • For the risotto:
    • 50 g shallot, finely chopped
    • 300 g carnaroli rice
    • 100 ml white wine
    • 100 g smoked bacon, sliced
    • 45 g butter
    • 80 g Grana Padano
    • 15 ml EVO oil

    Preparation

    STEP 1

    Stock.
    Wash the carrot and the celery then peel them and the onion. Cut everything into chunks and place in a deep stockpot. Add in the smoked bacon rind and cover with cold water. Bring to the boil over a medium heat and then simmer for about 45 minutes. Pass the stock through a sieve. It should make around 1 l / 2 pints of vegetable stock.

    STEP 2

    Spiced pears.
    While the stock is cooking, peel the pears and the quince, dice into 1cm cubes. In a pan, melt the butter with the sugar and the spices, and cook until golden. Add in the fruit and stir for about 2 minutes. Pour in the white wine and let it reduce. Leave to cool down at room temperature. Remove the spices.

    Separately, blanch the green beans in salted boiling water and cool in iced water. Then cut into 1cm length pieces and mix with the pears.

    STEP 3

    Risotto.
    In a sauté pan, sweat the shallot with the olive oil, add in the rice and two pinches of salt. Fry for about a minute and a half, then add in the wine and reduce completely, whilst stirring. Start adding the stock enough to cover the rice. Keep adding more stock, a ladle at a time, every time it is almost completely absorbed.

    STEP 4

    Meanwhile, place the bacon in a shallow tray and cook under the grill of the oven until crispy. Transfer onto kitchen paper to absorb the fat in excess and allow to cool down.

    Once the risotto is cooked, remove from the stove, being careful it is not too dry. Fold in the butter and grated Grana Padano and mix well until creamy. Season with salt if necessary.

    Transfer to serving dishes, decorate each plate of risotto with the crispy bacon and the pear and bean mix.