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Risotto with Pear, Grana Padano, and Balsamic Vinegar

Fortunato Nicotra
When Fortunato Nicotra was the executive chef of Felidia in New York City, the most popular dish was “Cacio e Pere” or Pear and Pecorino Ravioli. It was a delicate pasta dish with a lively blend of shredded ripe pear, shredded 3 to 6-month-aged Pecorino Romano, Grana Padano, and mascarpone. At home and during cooking demonstrations, Nicotra turned this flavor combination into a risotto dish. For a restaurant-style presentation, a slight drizzle of traditional balsamic vinegar and freshly cut celery and celery leaves are added at the end; you can also choose to use a balsamic vinegar or reduction.
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Servings 6

Ingredients
  

  • RISOTTO
  • 8 cups vegetable stock
  • ¼ cup extra-virgin olive oil
  • 1 cup finely chopped onion
  • 1 cup sliced leeks white and pale green parts only (washed; save the rest for a future stock)
  • Kosher salt
  • 2 cups Carnaroli or Arborio rice
  • ½ cup dry white wine
  • 2 medium Bartlett pears peeled and grated
  • 4 tablespoons unsalted butter cut into bits
  • 1 cup freshly grated Grana Padano
  • TO SERVE
  • 1 cup thinly sliced celery and celery leaves
  • Freshly ground pepper to taste
  • Aceto Balsamico Tradizionale *see note for how to make a reduction of regular balsamic vinegar

Instructions
 

  • ►Bring vegetable stock to a simmer in a saucepan. Meanwhile, heat olive oil in a wide 3 to 4-quart braising pan over medium heat. When olive oil is hot, add onion and leeks and cook for about 4 to 5 minutes, until wilted and golden. Season with salt. Add rice and stir gently. Add wine and cook, while stirring, until the wine is absorbed, about 1 to 2 minutes. Then begin to ladle in just enough hot vegetable stock to cover rice and adjust heat so that the risotto is simmering.
  • ►Allow the stock to be absorbed, and then continue to add hot stock in small batches—enough to moisten the rice completely— and cook and stir so that each successive batch is absorbed. After about 10 minutes, add half grated pear and stir. Continue to add the hot stock in small batches for another 8 minutes or until risotto is creamy but still al dente (it’s okay if there is a little stock left over).
  • ►Remove pan from heat, and vigorously stir in butter in small teaspoon-size chunks until absorbed. Add remaining pear and Grana Padano, and stir to combine into a creamy mixture.
  • ►TO SERVE: Serve risotto in large, deep bowls topped with freshly ground pepper, a few freshly sliced pieces of celery and celery leaves, and a drizzle of Aceto Balsamico Tradizionale.

Notes

*Note: To make a more economical balsamic reduction, simply pour 1 cup balsamic vinegar into a skillet and boil until reduced to 1⁄3 cup. Cool completely before you use; you can keep it in the refrigerator for several weeks.