Stefano Borghesi
Ingredients
Carnaroli rice: 400 g
Flaked salt: 6 g
Water: 4.4 l
Yuzu juice: 20 ml
Butter: 50 g (salted)
Extra virgin olive oil: 20 ml
Cheese: 90 g (Stafforella)
Goat's cheese: 90 g (fresh goat's cheese)
Blue cheese: 90 g
Grana padano cheese: 90 g
Pears: 2
Cane sugar: 30 g
Lemon juice: 30 ml
Start by making the fondues
Emulsify the different cheeses with water at 80 degrees with the help of a bell blender.
For every 90 grams of cheese, add 100 ml of water to obtain fluid, creamy and homogeneous sauces.
Continue with the oxidised pear puree
Cook the whole pears in boiling water for 40 minutes, drain, peel and cut into cubes.
In a large saucepan, cook them on a low heat together with the brown sugar and lemon juice, obtaining a pear quince with a consistency similar to a jam.
Continue with the carnaroli cream
Cook the rice in boiling water for 50 minutes, to ensure that it releases all its starch. Blend it with the help of an immersion blender, adding the yuzu juice and salted butter. Set aside at room temperature (it will be used to whisk the risotto).
Cook the risotto
Toast the rice in a saucepan, pour in boiling water and cook adding the salt. Stir in the carnaroli cream. Then arrange the oxidised pear quince sauce over the base of the plate with the risotto spread out on top and a drizzle of extra virgin olive oil.
Finish the dish by arranging the four fondues in four different containers, which can then be poured over the risotto to your liking.
