Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto al caprino e pere con cioccolato, pere caramellate e nocciole

Goat Cheese and Pear Risotto with Chocolate, Caramelized Pears, and Hazelnuts

Name: Goat Cheese and Pear Risotto with Chocolate, Caramelized Pears, and Hazelnuts
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 1/3 cups Carnaroli rice (about 280 grams); 1/2 shallot or onion; 4 1/4 cups vegetable broth (about 1 liter); 1/4 cup dry white wine; 1 Williams pear; Dark chocolate 85% (as needed); 3 1/2 tablespoons unsalted butter (about 50 grams); 1 3/4 ounces goat cheese (about 50 grams); Parmesan cheese (as needed); 1 handful coarsely chopped hazelnuts; 1 Williams pear; 2 heaping tablespoons brown sugar; 1 tablespoon cold unsalted butter (about 15 grams)

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

As you may have noticed from the recipes I share, I’m not a big fan of making desserts. But for a few days, I kept thinking about turning a dessert into a main course. That’s how this truly decadent risotto was born! It features caramelized pears, dark chocolate, hazelnuts, and a creamy risotto base. Give it a try and let me know what you think!
I used 85% dark chocolate and fair trade brown sugar. Both worked great!

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

30 minutes

Serves 4 servings

1 1/3 cupsCarnaroli rice (about 280 grams)
1/2shallot or onion
4 1/4 cupsvegetable broth (about 1 liter)
1/4 cupdry white wine
1Williams pear
Dark chocolate 85% (as needed)
3 1/2 tablespoonsunsalted butter (about 50 grams)
1 3/4 ouncesgoat cheese (about 50 grams)
Parmesan cheese (as needed)
1 handfulcoarsely chopped hazelnuts
For the caramelized pears
1Williams pear
2heaping tablespoons brown sugar
1 tablespooncold unsalted butter (about 15 grams)

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Steps

30 minutes

1

Wash the pears under running water, dry them well, peel, and cut into chunks. Use one pear for the risotto and the other for the caramelized topping. Coarsely chop the hazelnuts and set aside.
2

Toast the rice in a dry pan, or sauté the shallot (or onion) in a little oil, then add the rice and toast it. When hot, deglaze with the white wine. Continue cooking with the broth. After 2 minutes, add one chopped pear.
3

To caramelize the second pear: melt 1 tablespoon (15 grams) of butter with the brown sugar. Once melted, add the pear chunks and stir well to caramelize for about 2 minutes. Set aside.
4

When the risotto is almost done (about 2 minutes before it’s finished), turn off the heat and stir in the butter, goat cheese, and Parmesan, keeping the risotto creamy. Tip: While making the risotto, put the butter in the freezer. The temperature shock makes the risotto extra creamy.
5

Briefly warm the caramelized pears over low heat, then plate the risotto. Top with the caramelized pears, a grating of dark chocolate, and the chopped hazelnuts.