John Jugum
Chef
Saturday July 20, 2024
3 minutes to read
Ingredients
- 1 cup Arborio rice
- 2 cups vegetable stock
- 1 onion (diced)
- 3 pears (2 ½ diced and ½ sliced)
- 50g butter (organic preferably)
- 50g walnut (crushed)
- 50g Blue cheese
- 50g Parmesan
- 100 ml white wine
- 100 ml cream
- salt and pepper to taste
Instructions
1. Sauté onion
Add butter and onion to a pan and sauté for 2-3 minutes.
2. Add rice
Add rice and stir for another 4-5 minutes.
3. Pour some alcohol
Add wine and stir 2-3 minutes until the alcohol evaporates.
4. Mix with a cup of stock
Add one cup of stock and stir until it is absorbed then repeat the process adding the remaining stock.
5. Put the fruits and cheese
Add diced pears and parmesan and stir.
6. Make it creamy
Add cream and 1/2 of the blue cheese and stir.
7. Seasoning
Season with salt and pepper to taste.
8. Garnishing
Garnish your risotto with sliced pears, crushed walnuts and remaining crumbed blue cheese.
9. Enjoy!
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
