PEAR AND WALNUT RISOTTO

RISOTO DE PÊRA COM NOZES

INGREDIENTS:

• 1 cup arborio rice

• ½ cup chopped Chilean walnuts

• 1 chopped pear (cubes of +/- 1 cm)

• ¼ cup Sicilian lemon juice

• Lemon zest

• 1 cup vegetable cream (substitute for heavy cream)

• 4 tablespoons of olive oil

• 3 ½ cups water

• 1 cup dry white wine

• ½ cup vegan cream cheese - or gourmet cashew mousse (recipe on the website)

• 3 tablespoons nutritional yeast OPTIONAL

• Thyme to taste

• Salt to taste

Monitoring – OPTIONAL

• 1 Bundle of asparagus

• Salt to taste

• Black pepper to taste

• Oil

As a dear Italian friend used to say, risotto is a dish that you should never stop stirring while you’re preparing it. That’s why, for me, it’s much more than just a simple meal: it’s an invitation to gather friends in the kitchen, have a relaxed chat and nibble on a nice baguette with good accompaniments.

Preparing the risotto

Before we begin, we will extract the lemon peel using a special tool, a very fine grater, known as a fine culinary grater, which is easy to find in online stores or even in popular stores.

Now, let's prepare the risotto. In a pan, add the rice with the olive oil and sauté until it turns slightly golden – this detail makes all the difference in the flavor. Then, add a cup of water and, stirring constantly over low heat, let it cook until it starts to dry out.

It's time to add the second cup of water and the lemon juice. When the liquid has reduced again, add the cup of wine and the salt. Remember: keep stirring! As soon as you notice that the mixture is drying out again, add the third cup of water, the nuts and the vegetable cream. Now, the rice will be almost cooked, and it's time to adjust the texture.

The secret to a good risotto is its creaminess. To ensure this delicious consistency, add the remaining half cup of water and mix in the pear. When it reaches the ideal consistency, remove from the heat and finish with the cream cheese (or gourmet cashew mousse), nutritional yeast, lemon zest and thyme.

Simple to prepare and perfect for relaxing moments with friends! This recipe serves about three people.

Asparagus

I love asparagus, and for me, they are the perfect accompaniment to this risotto. Preparation is easy: after washing them, cut about 4 cm from the base – this part is more fibrous, but you don’t need to throw it away! Save it to make a delicious broth later.

Place the asparagus on a baking sheet, drizzle with a generous amount of olive oil, season with salt and pepper to taste, and bake in a preheated oven at 200ºC for about eight minutes. Ready! They will be soft on the inside and slightly crispy on the outside.

Special tips

• In savory recipes, gourmet fermented cashew mousse adds an authentic touch to the dish and an irresistible creaminess, similar to that provided by cheeses in traditional cuisine.

• Throughout the week, I usually save all the vegetable scraps and vegetables that I would otherwise discard in the freezer. When I have a good amount, I put them all in a pot, cover with water and bring to a boil. The result is an incredibly tasty homemade broth, perfect for preparing many dishes – including this risotto!

• Nutritional yeast is a type of deactivated fungus used as a food. With a slightly salty, cheese-like flavor, it is often used in vegan recipes. In addition to being tasty, it is rich in protein, fiber, and B vitamins. Perfect for sprinkling on popcorn, pasta, and sauces!