Risotto with Ba Ba Blue Cheese And Caramelized Pears

Ingredients

1 large shallot

3 Tbsp. olive oil

2 cup risotto

¼ cup dry white wine

5 cups chicken broth

¼ lb. blue cheese or gorgonzola

Salt and pepper to taste

2 Tbsp. butter

2 pears, peeled and sliced and coated with sugar

Directions

Place chicken broth in a stock pot and heat to a gently simmer. Keep warm throughout cooking
process.

Heat olive oil in a pan. Add shallots and cook until translucent, but do not brown. Add rice and
cook for 5 minutes, stirring frequently. Add white wine and stir until absorbed. Add warm chicken
broth ¼ cup at a time to the risotto. Stir frequently. When broth is absorbed, add additional stock.
The risotto will continue to absorb stock and cook over a period of 15-20 minutes. When the
risotto is al dente, add crumbled blue cheese and stir to incorporate. Add salt and pepper to taste.

About half way through the risotto cooking process, heat 2 tbsp. of butter in a heavy bottom pan.
Add pears and cook on each side until caramelized, about 3 minutes on each side.

To serve, plate risotto and top with 2-3 slices of caramelized pear.