Pannerone and pear risotto
Prep 10 min · Cook 25 min · Serves 4
Method
Heat the olive oil in a casserole. Add the thinly sliced onion and cook gently until softened and just golden.
Add the Carnaroli rice and stir for a few minutes. Pour in the white wine and let it evaporate.
Lower the heat. Add the hot broth a little at a time, stirring as the rice cooks, for about 15 minutes.
Peel and core the pear, cut it into cubes and stir it into the risotto. Continue cooking for a few more minutes.
Set aside 20 g of the diced Pannerone. Stir the remaining 180 g into the risotto for 1–2 minutes, until incorporated. Taste and season with salt, then divide among plates and finish with the reserved cheese.
