Rye-Sotto with Nutria and Grilled Pears
Main course
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Cook Time
3 h
Servings
2
Difficulty
Medium
Prep Time
60 Min
Description
This dish is an interesting combination of hearty nutria, creamy rye-sotto and sweet grilled pears. I like to make the rye-sotto again and again because it is a great alternative to traditional risotto. The rye gets a pleasant consistency due to the pre-cooking. The grilled pears go perfectly with the gamey taste of the nutria. A dish that tastes particularly good in autumn and brings something special to the table. The preparation takes some time, but the result is worth it!
Ingredients (8 ingredients)
-
100 Gramm Rye
-
1 x Nutria back
-
2 x Pears
-
1 x Onion
-
75 Gramm Parmesan
-
50 Gramm Butter
-
2 x Garlic cloves
-
1 x Seasonal wild herbs, (dead nettle and chickweed)
Preparation (6 steps)
Chop onion and garlic
Peel and halve the onion and place in the mixing bowl with the garlic cloves. Chop for 3 sec./speed 5. Use the spatula to push everything down from the edge.
Sauté onion and garlic
Add 50g butter and sauté for 3 min./120°C/speed 1.
Add rye and mix
Add the pre-cooked rye (100g) to the mixing bowl and stir in for 20 sec./reverse/speed 2.
Grate Parmesan
Place 75g Parmesan in pieces in the mixing bowl and grate for 10 sec./speed 8. Transfer and set aside.
Melt butter and add Parmesan
Put the remaining butter (50g) in the mixing bowl and melt for 2 min./50°C/speed 2. Add grated Parmesan and stir in for 10 sec./reverse/speed 2.
Chop and mix in herbs
Chop wild herbs (dead nettle and chickweed) and stir into the rye-sotto shortly before serving. Add 5 sec./reverse/speed 1.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Milk
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