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Pear and Prosciutto Risotto

A Steam oven makes easy work of a risotto. There is no need to stand over the cooktop slowly adding liquid and constantly stirring. The method used in this recipe starts the process on the cooktop but all the stock is added at once and then the dish is moved to the steam oven. For that reason make sure the pan you use is suitable for use in the oven.

The combination of the slightly sweet pear and the salty prosciutto makes for a delicious result.

On the cooktop ,melt butter in steam oven proof pan and add garlic and onion and gently fry until translucent.
Add diced prosciutto and stir again, then add rice and cook until lightly toasted. Add dicedpear and stir.
Add wine. Cook and stir until the wine has been absorbed.
Add stock all at once and allow to come to a simmer.
Place in Steam oven set to 100 C for 20 minutes Also add halved pear on a separate tray at the same time.
While the risotto is in the steam oven, cook prosciutto slices in a pan until nearly crisp. Then add a little butter and cook sage leaves for a few minutes. Remove and place on paper towel. They will crisp up as they cool.
Remove risotto from oven. Do not worry if there is still a little liquid unabsorbed. The starches will be released when you stir the rice and it will quickly be absorbed.
Add parmesan and stir
Serve topped with crispy proscuitto, halved pear, and sage leaves  

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Serves 4

20 gm butter + a bit more
1/2 onion finely diced
2 cloves garlic finely diced 
2 slices prosciutto , finely diced
2-4 more slices 
150  gms arborio or carnaroli rice
125ml white wine
375 ml chicken or stock
1 pear finely diced
1 pear halved and cored
4-8 sage leaves