Roasted pear and taleggio risotto

This time of year calls for comfort food. And there’s really nothing more comforting then a warming bowl of risotto on a cold winter’s day.

Our aged carnaroli risotto with roasted pear, taleggio, crispy rosemary & walnut has become a firm guest favourite on our autumn menu. It’s a twist on a vegetarian classic with sweet and savoury notes that make it the perfect winter warmer. As it’s the last week to enjoy this dish before we introduce our new winter menu on Friday 15 November, head chef Adam Banks has shared a simple step by step so you can make this delicious dish at home.

First you will need to roast the pears (we roast them with plenty of butter and thyme and a good pinch of salt). Roast them on a high heat so that they get good colour quickly but don’t become too soft as you will want them to keep a bit of texture when they are folded through the rice.

Have some taleggio chopped into rough 1 cm chunks to add to the pan when the rice has cooked.

For the risotto rice, follow a standard risotto bianco recipe. As you are coming towards finishing the risotto fold the pears and chopped taleggio into the rice (beat the rice so that the cheese melts in), add a couple knobs of butter, beat this in and add some chopped parsley. Taste and adjust the seasoning if required. You may want to add some lemon juice (but just a drop), to sharpen the dish up.

Plate up and finish with some punchy extra virgin olive oil, crushed toasted walnuts and some crispy rosemary (shallow fried in a blend of oil and butter)

If you don’t quite fancy making it yourself, join us for lunch or dinner and let our chefs do the hard work for you. Enjoy this along with other comforting autumn dishes until Thursday 14 November.

How to book:

Online
Telephone: 01637 861000
Email: [email protected]

Roasted pear and taleggio risotto

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