Little Spoons of Risotto with Pear and Bresse BleuTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Cooking time: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:96.8 kcal
Proteins:2.6 g
Fats:3.8 g
Carbohydrate:13.4 g
Fibers:0.6 g
Sugar:2.5 g
Cholesterol:6.4 mg
Sodium:86.3 mg
Calcium:16.1 mg
Energy:122 kcal
Proteins:3.3 g
Fats:4.8 g
Carbohydrate:16.9 g
Fibers:0.7 g
Sugar:3.1 g
Cholesterol:8.1 mg
Sodium:108.8 mg
Calcium:20.3 mg
SIMILAR RECIPES
Tomatoes Chinois
Shallot Quenelles with Chicken Liver Mousse
Cod Croquettes - Bolinhos de bacalhau
Tapenade
Taramosalata or Fish Roe Dip
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
bresse bleu cheese or another soft blue cheese
120
g
arborio rice
450
ml
chicken stock
1
pear
15
ml
chopped chives
2
shallots
15
ml
olive oil
freshly ground pepper
METHOD
- Peel and finely chop the shallots; sweat them in olive oil in a skillet for 3 minutes over medium heat.
- Add the rice and stir for 1 minute until "pearly" (translucent), then gradually add the hot chicken stock, stirring between each addition until the previous ladleful has been absorbed. The rice should be cooked but still slightly firm.
- Meanwhile, peel and seed the pear and dice it finely. Chop the chives. Cut the Bresse Bleu into thin slices.
- Once the risotto is cooked, turn off the heat and stir in the cream and a few slices of cheese. Add the diced pear and chives. Combine gently and season with freshly ground pepper.
- Divide the risotto among nice little hors d'oeuvre spoons, and place a slice of Bresse Bleu on each one. Serve immediately.
CHEF'S NOTES
In a hip modern take on risotto, the creaminess of the rice and flavor of the pear meet the melting texture of Bresse Bleu cheese - this is an appetizer to amaze your guests!
