Tuesday, December 25, 2012,10:52 PM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Melt half the butter in a large pan and gently fry the onion with the clove.
  • When the onion is soft, discard the clove, add the rice and stir thoroughly.
  • When the rice is crackling hot, add wine and cook, stir until the alcohol has evaporated and all the liquid has been absorbed.
  • Add the pear and stir to combine with the rice.
  • As soon as the rice and pears are well blended and the grains have absorbed all the wine, add the first ladleful of hot stock.
  • Stir until the stock has been absorbed and then add more stock. Continue in this way until the risotto is creamy and tender but still firm to the bite.
  • Remove the pan from the heat and stir in the cinnamon and the remaining butter. Season to taste, stir and then cover.
  • Leave to rest for about 5 minutes, then stir again, transfer onto a warmed platter to serve.


  • 50 grams unsalted butter
  • 1 onion, (peeled and chopped very finely)
  • 1 clove
  • 350 grams risotto rice
  • 400 ml dry red wine
  • 3 ripe pears,( peeled, cored and cubed)
  • 2 litres vegetable stock, kept simmering
  • Large pinch of powdered cinnamon
  • Freshly milled black pepper and Salt

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