Spiced Pear And Rum Risotto – Country Living

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Servings: 8 Difficulty: Advanced
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Italian-style savory and satisfying main that brings home-style flavor to your table
Spiced Pear and Rum Risotto - Country Living recipe image
Spiced Pear and Rum Risotto - Country Living recipe image
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Spiced Pear And Rum Risotto – Country Living

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 325.2

Description

This Italian main features Water -quartered, and cored, Sugar 1 c Arborio rice, Inch cinnamon sticks 2 tablespoon Butter, Whole cloves 1/4 c Dark rum. It delivers smooth, comforting richness, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. (opt.) 8 Sprigs fresh mint 2 Bartlett pears, peeled, 1 qt Rum-raisin ice cream 1.
  2. About 1 hour before serving, in 2 quart saucepan,
  3. combine 1 1/2 C water, the sugar, cinnamon sticks, cloves, and peppercorns, if desired.
  4. Heat to boiling over medium
  5. heat ;
  6. add pears, return to boiling, and
  7. cook over low
  8. heat until pears are just tender-10 to 15 minutes depending on their ripeness.
  9. With slotted spoon, transfer pears to plate and set aside to cool.
  10. Reserve poaching liquid.
  11. Meanwhile, in heavy 3-quart saucepan,
  12. heat remaining 2 1/2 C water to boiling over high
  13. heat ; carefully
  14. pour water into 1-quart glass measuring cup or
  15. heat -proof pitcher.
  16. Heat same saucepan until dry over medium heat.
  17. Add rice and 1 T butter.
  18. Cook, stirring constantly, until butter melts and rice looks opaque but not browned.
  19. pour in about half of hot water and
  20. cook , stirring constantly, until all water has been absorbed-about 10 minutes.
  21. Add remaining water, half at a time, stirring constantly and waiting until all water has been absorbed before adding more-about 10 minutes in all.
  22. Remove spices from reserved poaching liquid and reserve cinnamon sticks for garnish, if desired.
  23. Add rum, salt, and half of poaching liquid to rice;
  24. cook , stirring, until all liquid has been absorbed.
  25. Repeat with remaining poaching liquid.
  26. Cut pears into 1/2-inch pieces.
  27. Add pears and remaining butter to rice mixture; stir until butter melts.
  28. Divide risotto among 8 dessert bowls.
  29. Garnish with mint sprigs.
  30. If desired, break or cut reserved cinnamon sticks in half and insert into risotto for garnish.
  31. Serve immediately with ice cream.
  32. Country Living/November/1994 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 8

Amount Per Serving
Calories 325.2kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 10.3mg1%
Total Carbohydrate 101.2g34%
Dietary Fiber 53.1g213%
Sugars 22.2g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arborio, black, boiling, butter, cinnamon, cloves, cored, country, dark, fruits, inch, italian, living, main, pear, pears, peppercorns, pink, quartered, rice
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