the recipe for a refined and fragrant first course

The prickly pear risotto it’s a first simple and refined, an unusual but successful combination, which gives life to a dish with a particular flavour and a slightly sweet note. It is made with Carnaroli rice, prickly pears, vegetable broth and a final stirring with butter and caciocavallo: to be prepared with the last seasonal fruits, it will be ideal for a dinner with special guests.

To bring it to the table, just peel the prickly pears, blend the pulp and mix it with the rice, previously toasted and blended with the white wine in a pan with a base of extra virgin olive oil and chopped onion. Then simply bring the risotto to cooking with the broth, adding more as it is absorbed, finally mix everything gently with the butter and grated cheese.

The result will be a creamy and wavy risotto, to be completed with parsley leaves. fresh sage for a super aromatic note. For an impeccable result, choose the variety of rice more suitable: as a substitute for Carnaroli, Baldo, Arborio and Vialone Nano can also be suitable, which maintain a firm consistency and ensure a super enveloping dish.

To make it more tasty and decisive, you can add some cubes of bacon crispy, browned in a separate pan without adding fat, or speck matches. We used yellow, red and white prickly pearsbut you can use them in any color you prefer: the important thing is that they are very fresh and of quality, better if organic.

Find out how to prepare prickly pear risotto by following the step-by-step procedure and tips. If you liked this recipe, also try the strawberry risottoThe peach risotto and the blueberry and taleggio risotto.

How to make prickly pear risotto

Step 1

Step 1

Peel the prickly pears, being careful not to prick yourself with the thorns: if necessary, use work gloves 1.

Peel the prickly pears, being careful not to prick yourself with the thorns: if necessary, use work gloves 1.

Step 2

Step 2

Blend the fruits with a kitchen blender 2.

Blend the fruits with a kitchen blender 2.

Step 3

Step 3

Sieve the blended fig pulp, so as to retain the seeds and obtain a smooth puree. 3.

Sieve the blended fig pulp, so as to retain the seeds and obtain a smooth puree. 3.

Step 4

Step 4

In a pan, heat the extra virgin olive oil with the chopped onion 4.

In a pan, heat the extra virgin olive oil with the chopped onion 4.

Step 5

Step 5

Add the rice and let it toast over a low flame 5then blend with the white wine, mix and let the alcohol evaporate over a moderate flame.

Add the rice and let it toast over a low flame 5then blend with the white wine, mix and let the alcohol evaporate over a moderate flame.

Step 6

Step 6

At this point, add the prickly pear puree 6 and quickly mix the ingredients.

At this point, add the prickly pear puree 6 and quickly mix the ingredients.

Step 7

Step 7

Cook the risotto by adding the hot vegetable broth 7 as this is absorbed.

Cook the risotto by adding the hot vegetable broth 7 as this is absorbed.

Step 8

Step 8

Mix until you get a well-blended and al dente risotto. 8.

Mix until you get a well-blended and al dente risotto. 8.

Step 9

Step 9

At this point, turn off the heat and add the butter and grated caciocavallo cheese 9then mix everything vigorously.

At this point, turn off the heat and add the butter and grated caciocavallo cheese 9then mix everything vigorously.

Step 10

Step 10

The prickly pear risotto is ready: divide it into individual plates, sprinkle it with a little parmesan and garnish it with some sage leaves 10.

The prickly pear risotto is ready: divide it into individual plates, sprinkle it with a little parmesan and garnish it with some sage leaves 10.