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Chef’s Recipes

Here’s a collection of Chef Vincenzo’s favourite Recipes

Recipes

Chestnut Honey, Pears and Blue Cheese Risotto

Servings

3

Ready In:

30mins

Good For:

Lunch/Dinner

Ingredients

  • 200gr Carnaroli or Arborio Rice
  • 100gr Blue vein Sheep Cheese from CAMBRAY CHEESE
  • 200gr Bosc Pears or another crunchy variety of your liking from THE FRUIT CORNER, peeled and cubed
  • 100gr Chestnut Honey from CHESTNUT BRAE SWEET CHESTNUT FARM
  • 70gr Butter
  • 50ml ExtraVirgin Olive Oil
  • 1 Shallot, finely chopped
  • 50ml Dry White Wine
  • Salt and Tasmanian Pepperberry
  • 1L Vegetable Stock

Step by Step Instructions

Step 1

Place 50gr of butter and the olive oil in a saucepan, add the chopped shallot and gently fry until translucent.

Step 2

Add the rice and mix it with a wooden spoon until well coated, let it toast and add the wine. Let the wine evaporate completely and start adding the hot stock a ladle at a time. Continue until the rice is tender.

Step 3

In the meantime, melt the remaining butter in a frypan, add the cubed pears and cook them until tender but firm.

Step 4

When the rice is ready add the crumbled blue vein cheese and mix it through gently, add half of the pears, season to taste and serve in individual plates. Garnish each plate with the remaining pears and drizzle with chestnut honey.

Buon Appetito!