2 tablespoons of butter
1 tablespoon of olive oil
2 tablespoons of finely chopped onion
2 cups of Arborio rice (specifically for risotto)
1 cup of dry white wine
4 cups of vegetable broth
To finish
2 pears in fine slices (without the core)
1 tablespoon of olive oil
1 tablespoon of honey
1 tablespoon of lemon juice
1 tablespoon of butter
100g of Roquefort cheese in chunks
1/2 cup of chopped walnuts
Salt to taste
Black pepper, freshly ground at will
2 tablespoons of butter
1 tablespoon of olive oil
2 tablespoons of finely chopped onion
2 cups of Arborio rice (specifically for risotto)
1 cup of dry white wine
4 cups of vegetable broth
To finish
2 pears in fine slices (without the core)
1 tablespoon of olive oil
1 tablespoon of honey
1 tablespoon of lemon juice
1 tablespoon of butter
100g of Roquefort cheese in chunks
1/2 cup of chopped walnuts
Salt to taste
Black pepper, freshly ground at will
Step 1
In a pan, melt the butter and olive oil over medium heat
Sauté the onion and rice until lightly toasted
Add the wine and cook for five minutes, stirring constantly
Step 2
Every five minutes, add one cup of broth
Stir constantly
Meanwhile, slice the pears with butter, honey, and lemon juice
Step 3
Remove from heat and mix in the cheese, remaining butter, and walnuts
Mix delicately until creamy
Season with salt and black pepper at will
Step 4
Finally, add half of the pears and stir gently
Serve by garnishing with the remaining pears.
