Risotto with pears, brie cheese and thyme

Description

For me spring holiday season because in the spring, in early April, I celebrate my own birthday. This year I treated their guests with an interesting risotto that I share with you.

Ingredients

Figure

125 g
Broth

1 l
Dry white wine

1 cup
Pear

1 piece
Brisket

100 g
Soft cheese

150 g
Shallots

2 piece
Butter

30 g
Parmesan

2 handful
Thyme

3 piece
Olive oil

Cooking

To prepare the products.

Make a strong vegetable broth made from onions, carrots, stalks leek, Bay leaf, allspice and black pepper, salt, and seasonal greens (the so-called bouquet Garni). Broth to keep warm, leaving to simmer on the brink of boiling.

Finely chop the bacon (pancetta), pear cut into cubes, chopped brie cheese, cut off the crust. Chop shallots.

To prepare the "dressing" for the risotto. Sear on a well heated pan in a mixture of butter and olive oil the bacon, add the pear and thyme and fry all together.

Pour into the pan the wine.

And well evaporated. Finish "dressing" to be postponed.

Prepare basic risotto: sauté a mixture of olive oil and butter shallots until transparent, preventing "Golden brown".

Add rice and fry until transparent, stirring constantly. Then add the wine and evaporate, constantly stirring. Actually, from this moment, from risotto to not move. Gradually adding the broth, the rice must be constantly to interfere in a circular motion.

The broth is added in small portions as it is absorbed the previous one. Usually, start adding the broth to the acquisition of creamy risotto takes about 17 minutes. In the finished risotto, the rice must remain al dente (ie slightly firm inside).

For 2 - 3 minutes until cooked risotto to enter into a pre-roasted blend of pear and bacon, continue stirring.

Then stir in brie cheese.

Turn off the heat. Stir in the pieces of butter and grated Parmesan. Now the risotto is ready.

Risotto is served immediately to be able to appreciate its creamy texture and delicate taste. Ready risotto, sprinkle with additional fresh Parmesan cheese. This risotto can also be decorated with half a pear and a sprig of thyme.

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