Wine as the only liquid in this Pear and Wine Risotto works just fine. The alcohol will evaporate, but the wine flavor remains. Therefore make sure to consider a good wine, one you wouldn’t mind to drink. The pear adds a nice fruity and sweet accent to this rice dish and the tarragon is just the icing on the cake. Delicate flavors all together.
This risotto recipe started off as a small experiment. I wanted to find out if you only use wine as the liquid to make the rice and not surprisingly you can. The result is a creamy dinner with a fruity accent.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter – use olive oil if you want to exclude dairy.
- Onion
- Rice – Carnaroli or Arborio are the best for making risotto.
- Pears – Select a pear that is ripe, but not soft. When the pieces of pear remain in tact instead of become mush, the risotto is more attractive. I used a Red Anjou Pear.
- White wine – Select a good white wine, one that you won’t mind drinking. Alternatively, use a champagne.
- Parmigiano Reggiano – Use the real cheese. It is more expensive, but it tastes better and a small wedge goes a long way. If you want a vegan dish, buy a vegan Parmesan cheese.
- Tarragon – fresh is preferred, but dried will do as well.
How to Make this Pear and Wine Risotto
- Step 1 – Heat butter in a a Dutch oven or high walled skillet and and saute the onion until translucent. Don’t allow the onion to become brown. It will not look good in this particular risotto.
- Step 2 – Add the rice and stir until every grain is coated with the butter. Add a little bit of the white wine and stir until all the wine is absorbed by the rice.
Step 3 – Add 3/4 of the pear pieces (1.5 pears) to the risotto at this point.
- Step 4 – Continue making the risotto according to “How to Make a Basic Risotto, but only use white wine as liquid, no broth.
Step 5 – Heat a tablespoon of butter in a skillet and allow it to turn brown. Add the remaining pear pieces (1/2 pear) and saute until crispy and brown. Stir regularly, but be gentle, you want the pear pieces to stay intact.
- Step 6 – When the rice is done, add the Parmesan cheese and the chopped tarragon. Season with salt and pepper.
- Step 7 – Divide risotto over 2 plates and garnish with the brown pear pieces with tarragon leaves.
Other Risotto Recipes to Try
Pear and Wine Risotto
Pin Recipe FacebookIngredients
- 2 tablespoons butter (NOTE 1)
- 1/2 onion, chopped
- 3/4 cup rice, Carnaroli or Arborio
- 2 pears, peeled and cut in small cubes
- 2 ¼ cups white wine (NOTE 2)
- salt and pepper
- 2 ounces Parmigiano Reggiano cheese (NOTE 3), grated
- 2-3 sprigs tarragon, half chopped, half leaves
Instructions
- Heat 1 tablespoon of butter in a a Dutch oven or high walled skillet and and saute the onion until translucent. Don't allow the onion to become brown. It will not look good in this particular risotto.
- Add the rice and stir until every grain is coated with the butter. Add a little bit of the white wine and stir until all the wine is absorbed by the rice.
- Add 3/4 of the pear pieces (1.5 pears) to the risotto at this point.
- Continue adding the remainder of the wine ladle by ladle and allow the rice to absorb the liquid before you add the next ladle.
- Heat the second tablespoon of butter in a skillet and allow it to turn brown. Add the rest of the pear pieces (1/2 pear) and saute until crispy and brown.
- When the rice is done, add the Parmesan cheese and the chopped tarragon. Add salt and pepper to taste.
- Divide risotto over 2 plates and garnish with the brown pear pieces with tarragon leaves.
Notes
- Use olive oil instead of butter if you want to keep it dairy free.
- Use a wine you would also like to drink, rather than a cheap version that will negatively influence the flavor of your risotto. Champagne is also a nice alternative.
- Use a vegan Parmesan cheese if you want the recipe to be dairy free and vegan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.