Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Prepare dry pear by cutting a paper thin slice, dipping it into a simple syrup (half sugar, half water) placing it on a parchment paper and leaving over night in a gas oven. The pilot will slowly dry out the pear leaving it crispy. Put aside.
In a saucepan, heat olive oil and add diced onions and pancetta. Cook till Pancetta is golden brown. Then add the garlic and Portobello and cook until Portobello softens. In a separate saucepan, brown sausage about 8 minutes. Then deglaze with pear syrup and let simmer. Add rice to pancetta and Portobello mix. Mix in the rice so that the oil coats it. Deglaze saucepan with wine. Then slowly add the warm chicken stalk to rice mixture one ladle at a time while constantly mixing. When all the rice has absorbed the liquid, stir in the grated Parmesan cheese and diced pears and drained Italian sausage. Salt and pepper to liking. Serve in bowls. Put a handful of Aragula on the top with a dried pear and parmesan shavings.
Buon appetito!
