2 tablespoons of butter
1 tablespoon of olive oil
2 tablespoons of chopped onion
2 cups of Arborio rice or carnaroli
1 cup of dry white wine
2 bouillon cubes of vegetable broth
2 pears, sliced thinly
1 tablespoon of olive oil
1 tablespoon of honey
1 tablespoon of lemon juice
100g of Roquefort cheese in small pieces
Salt and pepper to taste
2 tablespoons of butter
1 tablespoon of olive oil
2 tablespoons of chopped onion
2 cups of Arborio rice or carnaroli
1 cup of dry white wine
2 bouillon cubes of vegetable broth
2 pears, sliced thinly
1 tablespoon of olive oil
1 tablespoon of honey
1 tablespoon of lemon juice
100g of Roquefort cheese in small pieces
Salt and pepper to taste
Dissolve the bouillon cubes in 1 liter of water
Sauté the onion in butter and olive oil
Add the Arborio rice and stir in a cross motion
Cook for 2 minutes
Add the white wine and let it evaporate while stirring constantly
Every 5 minutes, add 1 cup of bouillon cube liquid until all the liquid is used up
Stir constantly
Meanwhile, caramelize the pears with olive oil, honey, and lemon juice in a skillet for about 2 minutes
Turn off the heat and mix in the cheese and a little butter
Season and use half of the pear for garnish
Use the remaining fruit to decorate
