Risotto Montasio e Pere is a delicious bowl of creamy risotto with autumn pears. It is eaten all across northern Italy. Especially in the Friuli region where pears are a staple crop. And where you can buy the amazing Montasio cheese everywhere.
Friuli’s varied climate is perfect for growing pears. Pears thrive in the colder climates of Friuli’s northern areas, such as Carnia and the foothills of the Julian Alps. In particular, the pera Martin Sec pear. This pear is a small, firm pear variety.
Risotto Montasio e Pere marries the region’s prized pears with creamy rice and local Montasio cheese. It is often prepared in the autumn, when pears reach their peak ripeness.
Ingredients
Risotto Montasio e Pere is a very minimalist dish. And therefore it has just a very few ingredients. This allows the quality of the pears to shine through. Their quality defines the dish:
- Rice: Friulians prefer Carnaroli rice for risotto because its starchy texture ensures a creamy consistency. And because it grows well in the plains near Pordenone.
- Pears: The pera Martin Sec is a favorite for this dish. Its firm texture holds up well during cooking. And its subtle sweetness enhances the risotto. But if you can’t get this variety, you can use any other firm, slightly tart pears instead.
- Cheese: Montasio cheese is a semi-hard variety from Friuli. It adds depth because its nutty, slightly tangy flavor really complements the sweet pears. But you can use any semi-hard cheese variety or even parmesan.
- White Wine: Friuli is famous for its crisp white wines. Friulano or Ribolla Gialla wines both work really well. Wine deglazes the pan and adds brightness to the dish.
- Stock: A light vegetable or chicken stock enriches the flavour of the rice. And it helps to release the starches in the rice. And helps pull all the ingredients together.
- Butter and Onion: Onions softened in butter create a smooth base for the rice and pears.
How to make Risotto Montasio e pere
As with all risottos, making Risotto Montasio e Pere needs a little bit of patience. And a little bit of technique.
- Sauté the Onion
Cook the onion in butter over low heat until soft and translucent. You want the onion to release all its moisture without burning or browning the onion. This then releases the onion’s natural sweetness. - Toast the Rice
Add the rice to the pan. Stir constantly for a few minutes to coat each grain in butter. As a result, a nutty flavor develops which seals the grains, keeping them firm. - Deglaze with White Wine
Pour in the white wine. Preferably Friulana if you can find it. But any fragrant white wine will be fine. Then stir gently, allowing the rice to absorb the liquid. This step introduces a fruity acidity that balances the dish. - Add Stock Gradually
Start adding warm stock into the pan, one ladleful at a time. Then stir frequently to ensure even cooking. - Cook the Pears
Add very finely chopped or grated pears to the rice halfway through the cooking process. The pears soften but retain their shape, releasing their sweetness into the risotto. - Finish with Cheese and Butter
Once the rice reaches a creamy consistency, stir in grated Montasio cheese and a knob of butter. These ingredients bring richness and bind the flavors together. - Rest and Serve
Let the risotto rest for a minute before serving. This pause allows the flavors to meld and the texture to set.
Regional Variations and Seasonal Appeal
Pear risotto is most popular in autumn and early winter. During this time, pears ripen, and cooler weather calls for comforting dishes. In towns like San Daniele and Cividale del Friuli, locals often prepare this dish during harvest festivals. These celebrations honor the region’s agricultural heritage and feature recipes that highlight seasonal ingredients.
Some variations of pear risotto include local twists. For instance, cooks in Carnia might add smoked ricotta, a traditional cheese from the mountainous areas. This ingredient introduces a smoky, earthy note to the dish. Others might incorporate speck, a type of cured meat, for added richness.
Pairing Risotto Montasio e Pere with Friulian Wine
The dish goes very well with with Friuli’s famous white wines. A glass of Friulano adds fragrance to the risotto’s creamy texture. Otherwise you can try Ribolla Gialla which has a crisp acidity and balances the dish’s richness. And then for a more unusual pairing, try Picolit. This variety is only grown in the Friuli region. It is normally used to make sweet wine and its honeyed flavours really boost the sweetness of the pears.
Why You Should Try Pear Risotto
Pear risotto shows off the best of Friulian cuisine. Simplicity, seasonality, and harmony. It transforms humble ingredients into something special. In doing so, it reflects Friuli’s deep connection to its land and traditions.
Take your time. Savour each step. And enjoy the cooking process. When you sit down to a bowl of Risotto Montasio e Pere, you’ll then taste more than just rice and pears. You’ll also experience the essence of Friuli.
Whether you taste Risotto Montasio e Pere in Friuli. Or cook it at home. Pear risotto offers a unique culinary journey. It gives you a taste of northeastern Italy. And it reminds us of the beauty in simplicity. So grab some pears, pour a glass of Friulano, and bring a taste of Friuli to your table.
Buon appetito! 🇮🇹
More Friuli Recipes
- Friuli Wild Boar with Polenta – wild boar slow-cooked in the Friulian style and served with soft polenta.
- Frico – Friuli’s iconic crispy cheese and potato pancake.
- Orzo e Fagioli – barley and bean soup, a warming staple from Friuli’s mountain villages.
Risotto Montasio e Pere
Ingredients
- 2 tbs butter
- 1 medium onion (very finely sliced)
- 300 grams carnaroli rice
- 125 ml white wine (preferably from Friuli)
- 2 ripe pears (peeled, cored and chopped)
- 1 litre vegetable or chicken stock (warmed)
- 75 grams Montasio cheese (grated)
- salt
- black pepper (freshly ground)
Instructions
- Melt the butter gently in a pan then add the onion and cook until soft and translucent.
- Add the carnaroli rice. Cook over a medium heat for a 2 minutes to toast the rice grains. Make sure you stir frequently to ensure the rice grains are evenly coated with the butter and onion.
- Add the wine. It should sizzle when you add it. Reduce the wine by half. Then add the chopped pears and cooked for a few minutes until the pears soften a little.
- Reduce the heat and add a ladle of warm stock lot the pan. Stir continuously until the stock has been absorbed into the rice. Continue this process until all the stock as been absorbed or the rice is cooked but has a soft bite. It should take about 20 minutes. By the end of this process, the pears should have broken down and almost disappeared.
- Add the Montasio cheese then season with salt and pepper and serve.
