Does anyone have a recipe for Pear and Balsamic Risotto?

I had this meal two nights in a row in a really upmarket pasta chain eatery in Rome in 2005-it was THAT GOOD. Have been trying to find one like it ever since (with no luck obviously!!). It was a 'to die for' meal.
Does anyone have a recipe for Pear and Balsamic Risotto?
INGREDIENTS:





2 Tablespoons olive oil

1 pound Carnaroli rice

2 quarts hot chicken stock

1 pear, peeled and diced

4 Tablespoons unsalted butter

? cup grated pecorino cheese

2 Tablespoons balsamic vinegar



METHOD:



Heat oil in a large sauce pot. Add the rice and toast for 3 minutes. Gradually add the stock, about a cup at a time, stirring until evaporated and then adding more. Cook about 15 to 18 minutes. Remove from heat. Add the pear, butter, and cheese. Drizzle with vinegar just before serving.





Yield: 6 Servings



Prep time: 5 minutes



Cook time: 25 minutes
Reply:I had been craving gorgonzola cheese for a while. I came across this recipe for a pear and gorgonzola risotto while looking for something to satisfy my craving. This recipe was good for a number of reasons; it had gorgonzola in it, I had a lot of fresh local pears that needed to be used, and because I really like risotto! The last time that I had used pears in a savoury dish the pear flavour was a bit subtle so I made sure to caramelize the pears in butter and sugar to strengthen their flavour. I really enjoyed this risotto. The sweetness of the pear went well with the tangy gorgonzola cheese. I really liked the gorgonzola in the risotto and I will be looking to make more risottos with gorgonzola cheese.



Ingredients:

1 tablespoon butter

2 pears (cut into bite sized pieces)

1 tablespoon sugar

3 cups chicken stock

1 tablespoon butter

1 onion (chopped)

1 cup arborio rice

1/2 cup white wine

1/4 pound gorgonzola



Directions:

1. Melt the butter in a large sauce pan.

2. Add the pears and sugar and caramelize. Set pears aside.

3. Heat the chicken stock in a pan and keep warm while making the risotto.

4. Melt the butter in the pan from 1.

5. Add the onions and saute until tender.

6. Add the rice and saute until the rice becomes translucent, about 2 minutes.

7. Add the wine and deglaze the bottom of the pot.

8. 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.

9. Add the pear and gorgonzola and stir until the gorgonzola melts.



Take a look at The Risotto Relay at The Baker %26amp; The Curry Maker.



Posted by Kevin at 8:35 PM



Labels: Food, Italian, Main Course, Recipe, Risotto
Reply:Look through these websites:



http://www.google.com/search?q=Pear+and+...