You know it’s been a long week when you just can’t wait to go home and relax. These are the best weekends, when you are simply fulfilled and satisfied of the hard work that you put into the daily routine, meetings, infinite duties and activities. There is no better feeling than been proud of yourself, but also to understand that it’s perfectly normal to be tired. Yes, it’s okay.
One of the things I love doing when I am exhausted from work is to cook something slow, a recipe that requires my sporadic attention but at the same time, it requires me to be super selective with certain ingredients. Making risotto reminds me of my teenage years. If I close my eyes, I can picture my dad leaning on the stove, slowling mixing his risotto with perfecly chopped tomatoes, or chicken livers. Yes, I think that was his favorite. He loved the process of making risotto. You can’t get away of the kitchen during that time, but at the same time, you don’t need to be fast&furious around pans and pots, just take it easy, take it slow.
Risotto requires patience, dedication and passion. The fantastic part about risotto is that you can make them in million variants. Reflect on how you feel. What are you craving for? Then run to the supermarket or open your fridge and pick those ingredients. Be creative. Be passionate. Enjoy the process.
1. First of all, prepare the broth, putting a potado, a carrot, celery, parsley and a pinch of salt in a pot with water. Let it boil for about 15 minutes on medium heat.
2. Cut the shallot finely, then let it brown with some oil in a big pot (this is where you will prepare the risotto).
3. In the meantime, peel the pear and cut it in little cubes. To save time for later, you can also grate the scamorza cheese, which you will need towards the end of the preparation.
4. Add the rice to the pot, and mix it while chooking on medium heat for a minute, until it becomes almost transparent.
5. Once the rice starts to be transparent, add the pear cubes and the wine, then mix again for half a minute always on medium heat.
5. Now add the vegetal broth, you should cover the rice entirely, then cook on low heat with the lid on for about 15 minutes. From time to time, check that the rice isn’t drying out of broth, and in case it does, add some broth in the pot until the rice is cooked al dente.
6. Once the rice is cooked, add the grated cheese and mix fast until it melts. Then serve the risotto hot and add some chunked walnuts on top to decorate. Enjoy the crunchiness!
If you are a cheesy person, I would recommend to grate some parmesean cheese on top of the risotto, once it’s served. The melted scamorza and the parmesean cheese will be happy friends! If you are a crunchy person, you can also add some grated pistachios, in additional to the walnuts. If you are both, don’t be afraid to add both!