Pear and Gorgonzola Risotto

Ingredients:

• 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

Directions:

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.