Updated: Oct 1
An underrated fall fruit, the persimmon makes the risotto slightly sweet, but the other ingredients perfectly balance the final taste of the risotto. The browned pancetta adds a savory richness while the melting goat cheese contributes with a slightly acid and creamy touch. This risotto is like a hug, a seasonal and festive dish.
200 g of rice for risotto
½ a glass of white wine
500 ml hot vegetable stock
2 persimmons, diced
100 g fresh goat's cheese
2 tbsp. grated Parmigiano Reggiano
50g of pancetta
Freshly ground black pepper
Finley chopped parsley
Cover the bottom of a casserole with extra virgin olive oil, then add the finely minced shallot. Add a pinch of salt, too, so the shallots will stew without burning, as the salt will extract their moisture.
When the shallots are wilted and golden, add the rice and toast it over medium heat for a few minutes, then pour in the white wine.
When the wine has been absorbed, gradually add the hot stock or hot water, stirring often and cooking the rice over medium-low heat. The cooking time will vary depending on the type of rice you have chosen. usually 15 minutes should be enough.
Halfway through the cooking, add the chopped persimmon, then keep on cooking adding more stock.
While the risotto is cooking, slice the pancetta and brown it on medium fire in a pan, then turn off the heat and set aside.
When the rice is al dente, remove it from the heat and stir in the grated Parmigiano Reggiano and fresh goat's cheese. Stir to cream the cheese, the add the browned pancetta with its rendered fat. As some freshly ground black pepper, garnish with chopped parsley and serve immediately.