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Risotto with pears and Tête de Moine

17/11/2023

Risotto with pears and Tête de Moine is a refined and delicate dish that combines the sweetness of pears with the distinct savoriness of Tête de Moine, a Swiss hard cheese. Here’s how to prepare it:

Ingredients

  • 320 g of risotto rice (such as Arborio, Carnaroli or Vialone Nano)
  • 1 ripe but firm pear
  • 80 g of Tête de Moine, shaved
  • 1 shallot
  • 1 liter of hot vegetable or chicken broth
  • 100 ml of dry white wine
  • 30 g of butter
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • (Optional) Chives or parsley, chopped, for garnish

Preparation

  1. Finely slice the shallot and sauté in a saucepan with a drizzle of extra virgin olive oil until it becomes translucent.

  2. Add the rice and toast it for a couple of minutes, stirring constantly, until it becomes slightly translucent.

  3. Pour in the white wine and let it evaporate over medium heat.

  4. Begin to add the hot broth, one ladle at a time, waiting for the rice to absorb the liquid before adding more. Stir regularly to prevent the rice from sticking.

  5. Meanwhile, peel the pear and cut it into small cubes.

  6. Halfway through the rice cooking time (after about 8-10 minutes), add the diced pear.

  7. Continue to add broth and stir, until the rice is cooked but still al dente (about 16-18 minutes in total).

  8. When the rice is nearly ready, adjust for salt and pepper, and incorporate the butter to create a creamy texture.

  9. Turn off the heat and add the shaved Tête de Moine, stirring gently to allow it to melt into the hot rice.

  10. Cover and let the risotto rest for a minute before serving.

  11. Serve garnished with chopped chives or parsley if desired, for a touch of color and freshness.

Curiosity

Tête de Moine, which means “monk’s head,” is a cheese with a long history that is said to have been first produced by the monks of Bellelay Abbey in Switzerland as far back as the 12th century. The traditional presentation of this cheese is in the form of rosettes, which are achieved using a special slicer called a girolle that thinly shaves the cheese, enhancing its flavors and texture.

Risotto with pears and Tête de Moine