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Toasted pear with Amaretti on raspberry & vanilla risotto


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Combine the crushed biscuits with enough egg yolk to bind the mixture and form into a ball. 
  • Then half the pears lengthways and remove the cores with a spoon. Cut a thin slice off the base of the pears and sit them in a roasting tray. Fill the cavities with the biscuit mixture, sprinkle with 30 gm sugar and cook in the oven for about 15-20 mins. 
  • Put the rice, milk, cinnamon, vanilla and remaining sugar in a large heavy-bottomed pot. Stir well and bring to the boil. Then turn the heat right down, cover and simmer for about 15-20 mins until the milk is absorbed and the rice is cooked, stirring occasionally. 
  • Remove the cinnamon and vanilla bean. Then add the mascarpone with the cream and stir until well combined and warmed through. 
  • Gently fold the raspberries through the risotto, crushing them a little with a wooden spoon. Then mound the risotto in individual flat soup bowls, arrange a pear on top and garnish with a mint sprig. 
  • nb.  Any variety of fruits can be used. 
  • (Simon Humble, Tutto Bene, Southgate in Melbourne)


  • 50 gm crunchy Amaretti biscuits, coarsely crushed
  • 3-4 egg yolks
  • 2 pears
  • 60 gm sugar
  • 200 gm good quality risotto rice
  • 400 ml milk
  • 1 cinnamon stick
  • 1 vanilla bean, split & scraped
  • 80 gm mascarpone
  • a slurp or two of cream
  • 1 punnet raspberries
  • fresh mint sprigs


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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