Culinary project  from Kolonist has started!

Head of the series of recipes is famous food-blogger Eduard Nasyrov with his author’s recipe:

Aromatic pear combined with creamy risotto and a glass of dry white wine – is this is not a holiday for body and soul? Today we will cook a wonderful meal that you can share with your loved ones – a delicate risotto with pear:

Ingredients

4 servings

• 300 g arborio rice
• 1 tbsp. butter + 1 tablespoon
• 2 tbsp. olive oil
• a pinch of salt and pepper
• pinch of sugar
• 1 cup dry white wine (Sukholymanske Kolonist)
• 1 white onion
• 2 hard pears
• 1 celery stalk
• 50 g parmesan / grana padano cheese
• Approximately 200 ml of cream 15-20%
• Sticks of fresh thyme for serving
• 2-3 cups of water / clear vegetable soup

How to cook:

Mince an onion, celery stalk and 1,5 pear. In a roasting pan melt 1 tablespoon butter and olive oil, than add minced vegetables and pear. You should cook it 4-5 minutes on medium heat, with intermittent stirring.

Put in roasting pan rice and cook during a minute. Then put in the pan with rice a cup of wine and cook it till the rice soaks the wine. Then you should put one ladle after another of water / clear vegetable soup, each time you should wait till the rice soaks the liquid. Add pepper and salt according to your taste, some sticks of fresh thyme and cook till the condition of al dente.

Add cream in the roasting pan and cook during a minute.

While risotto is cooking, slice the rest of the pear. In the frying pan melt 1 tablespoon of butter add a pinch of sugar and poach pear till its softness. In served plates put risotto, on the top of it put few slices of pear and sprinkle with grated parmesan and in the end decorate it with the stick of fresh thyme, serve with the glass of wine Sukholymanske!

Have a nice meal!