by gingerroot
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gingerroot's Notes:
Expand3/4 cups Asian pear, peeled, cored and chopped (1/4 inch pieces) Ask a question about this ingredient
3 tablespoons lemon juice Ask a question about this ingredient
1 cup water Ask a question about this ingredient
3 ½ cup(s) chicken stock Ask a question about this ingredient
1 1/2 tablespoon unsalted butter Ask a question about this ingredient
1/3 cup onion, finely chopped Ask a question about this ingredient
1 cup celery, finely chopped (tender inner stalks) Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
3 ounces vermouth Ask a question about this ingredient
1/4 cup celery leaves, chopped Ask a question about this ingredient
3 tablespoons ricotta Ask a question about this ingredient
1/4 cup grated Romano, plus more to taste Ask a question about this ingredient
4 large green shiso leaves, cut into chiffonade and then in half crosswise (if using basil, increase amount to 5 lg leaves) Ask a question about this ingredient
For pear: Combine lemon juice and water in a bowl large enough to hold the chopped pear. Add chopped pear to lemon-water. Set aside.
Ask a question about this stepIn a small saucepan, start to heat up chicken stock over medium heat. Once stock begins to steam, cover pan and lower heat to keep stock warm.
Ask a question about this stepHeat butter in a Dutch oven; wait for it to brown (but not burn), you will be able to smell it. Add onions and stir to coat. Add chopped celery and cook mixture until softened and fragrant, about 2 minutes. Add rice and stir to coat, about a minute, until opaque. Add vermouth and cook, stirring until most of liquid has evaporated.
Ask a question about this stepLadle about ¾ cup of the warmed stock into rice mixture, constantly stirring, until almost all the liquid is absorbed by the rice. Continue adding remaining broth, one ladleful at a time, allowing rice to absorb liquid each time before adding more. Rice mixture should be barely simmering throughout additions, so you may need to adjust the heat (usually I have to lower it a bit). After 18 minutes, taste the rice. You want the finished rice to be slightly firm and creamy, with a bit of liquid remaining, but not mushy. If the rice is tender, remove from heat. If rice needs a minute more, by all means, cook it a minute more, adding a bit more stock if necessary.
Ask a question about this stepDrain pears through a fine meshed sieve and set over a bowl near stove. Off heat, stir in ricotta and Romano. Risotto should come together and be very creamy. Add celery leaves, shiso and finally chopped pears. Gently stir to combine. Serve immediately, with additional Romano, if desired. Enjoy!
Ask a question about this stepThanks so much, Em! The celery and Asian pear do go well together, although I'm not sure I would have ever tried the combination in risotto had I not had the apple-sorrel version first.
So glad to see this, it's so easy to forget about recipes that you want to make and this is one of them, Copying to my recipes. Love this.
Thank you, sdebrango! I'd love to hear your thoughts if you give it a try.
Oh my goodness this sounds like heaven! My shiso is thriving - now I have another use for it!!!!
Thanks, a! I'm glad your shiso is doing well, I've been using mine whenever I would usually grab basil...
lovely.
Thank you sLCx!
This sounds fabulous!
Thanks, hardlikearmour! The celery adds a wonderful subtle flavor component along with the pears and cheese.
Thank you, Bevi! Your kale salad with fried pear chips is on my must try list.
I just got a bunch of shiso for the first time at the farmer's market today, going to try this on the weekend.
Let me know what you think! I love green shiso and have been putting it in everything lately - it has such fragrant herbal-citrus notes and a lovely flavor. I hope you like it.
This is amazing gingerroot, I think the romano and pear are a wonderful combination. The sharpness of the cheese and the sweetness of the pear, never thought of adding ricotta to a risotto. Lovely!
try gingerroot's ricotta risotto with greens and orange, the ricotta makes the risotto light, even my risotto hating daughter likes this version.
Thank you so much, sdebrango. While I don't have much of a sweet tooth, I love the contrast of salty and sweet. Adding ricotta to risotto was a revelation for me and now I always include it.
@luvcookbooks - thanks for recommending my risotto with greens and orange, I love that your daughter likes it.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
This sounds wonderful! I love the combination of Asian pear and celery, and risotto seems like a grand showcase for it!