Risotto with caramelized pear and blue cheese

Posted by Dana McMahan

This recipe falls under the category of "I ought to be embarrassed to tell you I came up with this, let alone eat it." It rates up there with fried twinkies and anything on a stick.

I took inspiration from one of my favorite dishes, pear pizza, and did a mash-up with another favorite -- risotto. So far, so good. But you see, I top my pear pizza with greens and homemade blue cheese dressing. So I got the idea to drizzle a little (ok, more than a little) blue cheese dressing on the risotto. Hey, if melted blue cheese is good in the risotto, why not a little more on top?

It may sound wrong, but I assure you it was delicious!

Here's how to make your own:

Caramelized pears

Two pears, thinly sliced
Half a red onion, finely chopped
2-3 Tbsp butter
1-2 Tsp sugar

Melt butter over medium high heat

Add pears and red onion

Cook over medium high heat at least 10-12 minutes until it smells incredible

Reduce heat to lowest setting.

Meanwhile, cook the risotto.

2 Tbsp Olive oil
1 cup arborio rice
1 glass of white wine (about 2/3 cup)
2 shallots, peeled and chopped
Broth (about 4 cups, maybe a bit more or less; chicken or vegetable broth can be used)
1-2 oz blue cheese
handful of toasted hazelnuts

Blue cheese dressing

Use this blue cheese dressing recipe.

Heat the olive oil in a heavy medium saucepan over medium heat.

Cook the chopped onion until translucent and very slightly colored.

Add the rice and cook about 2-3 minutes.

Add the wine to the rice and allow it to evaporate.

Add about ½ cup of broth and simmer.

Add the rest of the broth, about ½ cup at a time, keeping mixture at a simmer.

Simmer the rice until the risotto is creamy but the rice is still "al dente", about 20 minutes.

Stir in blue cheese and allow to melt.

Stir in hazelnuts.

The grand finale
Combine the caramelized pears with the risotto. Spoon into a shallow dish and serve with the dressing on the side.

This serves two with leftovers for one lunch. And trust me, you'll fight over it.

TAGS: Blue Cheese, Hazelnuts, Pear, Risotto
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[ READER COMMENTS ]

1

Brenda Bowling said:

gonna have to pass on the blue cheese... care to elaborate onb the deep fried twinkie,,,hmmm

Posted at 07:52 PM, on April 8 2008

2

D. said:

This sounds amazing! My mouth is watering and it's not even 9.00 in the morning!

Posted at 08:51 AM, on April 9 2008

3

Dana McMahan said:

9 in the morning? No matter -- I'd eat this for breakfast! :)

Posted at 07:31 PM, on April 14 2008

Risotto with caramelized pear and blue cheese

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