Creamy Prickly Pear Risotto
A creamy Italian risotto infused with sweet-tart prickly pear juice and finished with aged Parmigiano and crunchy pistachios.
Equipment
Ingredients
Main Ingredients
Carnaroli rice (dry)
180 g
prickly pear juice, filtered (filtered)
100 g
vegetable or leek broth (hot)
575 ml
Parmigiano Reggiano 24 months (grated)
40 g
butter (cubed)
30 g
salt
1 tsp
pistachios (chopped)
11 g
Instructions
Toast the rice
Heat butter in a pan and add the Carnaroli rice. Toast for 2 minutes until slightly translucent at the edges.
Add prickly pear juice
Pour in the filtered prickly pear juice and stir until absorbed.
Cook with broth
Gradually add hot vegetable broth one ladle at a time, stirring constantly until each ladle is absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.
Finish and season
Remove from heat. Stir in grated Parmigiano Reggiano, remaining butter, and salt to taste. Mix vigorously until creamy.
Plate and garnish
Serve immediately, garnished with chopped pistachios on top.
Original recipe
Storage
Best served immediately. Reheating may affect the creamy texture.
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