- 1 tablespoon butter
- 2 pears (peeled and cut into bite sized pieces)
- 1 tablespoon sugar
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 tablespoon olive oil
- 1 onion (chopped)
- 1 cup arborio rice
- 1/4 pound Gorgonzola
- 2 T cream
- 1 T butter
Melt the butter in a large sauce pan.
Add 1/2 the pears and sugar and caramelize. Set pears aside.
Heat the chicken stock in a pan and keep warm while making the risotto.
Heat the oil
Add the onions and saute until tender.
Add the rice and saute until the rice becomes translucent, about 2 minutes.
Add the wine and deglaze the bottom of the pot. Stir until completely absorbed
Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes.
Add the cream, butter and gorgonzola and stir until the gorgonzola melts.
Add fresh pears just before serving, top with caramelized pears.