Pears often get overlooked because, like avocados, they're often hard to buy.
They're either rock hard, taking days to ripen on the counter, or they're so ripe you can barely get them home from the store without the skin splitting open.
Yet they're worth the hassle in that they're sturdy enough for baking, are lovely sliced into salads and add sweetness to chutneys and preserves.
In this recipe from celebrity chef Lidia Bastianich, shredded pear is the secret ingredient in a rich and creamy risotto dish. It's perfect for an easy, summery family meal and it makes a great side dish for larger gatherings.
People often are afraid of risotto because if you overcook the rice, it gets gummy. It also requires a lot of stirring. But so long as you stick to the recipe and don't spend more than 20 minutes at the stove, you'll be fine. Remember also to take the pot off the stove to cool for a few seconds after the stock is absorbed before adding the cheese and butter.
Be careful not to grate the pears too finely, or like me, you'll spend many minutes fishing tiny bits of black seeds out of the rice as it cooks.
If you can't find Grana Padano, substitute Parmigiano-Reggiano. To make a balsamic vinegar reduction, pour 1 cup balsamic vinegar into a skillet and boil until reduced to one-third cup. Cool completely before using.
