Pear and White Chocolate Risotto with Rosebud Lemon Marmalade with Ginger - Deliciously Yorkshire
Pear and white chocolate risotto with rosebud lemon marmalade—perfect winter warmth from Yorkshire's Taste Awards finalists.
Ingredients
- 50ml Water
- 250g caster Sugar
- 2 Conference Pears – peeled, quartered and cored then halved to make 8 slices
- 1 Sprig of Rosemary
- Salted Butter
- 2 tbs Lemon Marmalade with Ginger
- Olive Oil
- 350g Arborio Rice
- 450ml Boiling Water
- 50g Salted Butter
- 1 Tsp of Rosemary – finely chopped
- 300ml Semi Skimmed Milk
- 190g Caster Sugar
- 175g Good Quality White Chocolate – broken into pieces (reserve a little for grating)
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