A risotto with a special and delicate flavor, perfect for winning everyone over with its creaminess and the unique taste of pear and mascarpone.
Peel and cut the pear (or apple) into pieces.
In a pot, toast the rice with a pinch of salt.
Gradually add the boiling water (or broth) and stir constantly.
Halfway through cooking, add the pear (or apple) pieces.
When the rice is almost cooked, stir in the mascarpone (or zola) and mix well.
Turn off the heat and add the grated Parmesan or Grana Padano.
Adjust with pepper to taste and serve with a little extra mascarpone, if desired.
Perfect for an elegant and refined Italian lunch or dinner.
Italia, Lazio
| Energy (kcal) | 314.39 |
| Carbohydrates (g) | 35.43 |
| of which sugars (g) | 2.07 |
| Fat (g) | 16.3 |
| of which saturates (g) | 9.61 |
| Protein (g) | 8.07 |
| Fibre (g) | 1.01 |
| Salt (g) | 0.16 |
