Fall Fruit Risotto

Sp creamy, tangy and sweet

Sp creamy, tangy and sweet

Katherine is not a fan of sweet risottos but as a light first course or first dessert they are very good. This was an attempt to blend the sweetness of a fruit risotto with a more savory meat and cheese. The result was a terrific success for me, but Katherine still was on the fence.

For those who do not know how to make risotto go here and remember how simple they are. Below is just a list of ingredients. I simmered the chicken stock with the apple and pear peels to increase the fruit flavor.

Apple, Pear and Ham Risotto with Blue Cheese

  • 1 apple peeled and diced small
  • 1 pear peeled and diced small
  • 1/2 cup finely diced sweet onion
  • 1 1/2 cups arborio rice
  • 4 slices quality ham diced small
  • 2 tbsp chopped fresh sage
  • 5 cups chicken stock
  • 4 oz blue cheese
  • Salt/pepper

Cook risotto as normal but simmer ham with onion before adding rice to fat. Finish with cheese and remove from heat to set up. If simmering fruit peels in stock strain so they do not get into the rice.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Pork, Recipes, Rice/Risotto and tagged , , , , . Bookmark the permalink.

3 Responses to Fall Fruit Risotto

  1. Eva Taylor says:

    I’m with Katherine, sorry,

  2. Kristy says:

    I like everything about this, except for the blue cheese. Is there another cheese you would recommend? I like the idea of apple, pear, ham and sage though. Sounds perfectly fall.

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