Risotto with Pears and Blue Cheese

Instructions

• This tasty and delicious creamy risotto is enriched with butter, shallots, garlic, sauteed pears, crumbled blue cheese and dry white wine; topped with toasted walnuts and drizzled with a balsamic glaze. Tip: Don’t wash the rice or it will lose the starch (the secret to getting a creamy textured rice).

  Step 1

• Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. Add thinly sliced pears and sauté until pears are golden and tender. Reserve.

  Step 2

• In a medium saucepan, heat remaining oil and butter over medium heat. Add minced shallots and garlic and sauté about 1 minute. Add Mahatma® White Rice and stir until all grains are coated and slightly translucent, about 2 minutes. Gradually add dry white wine and stir over medium-high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Always keeping an eye on the texture.

  Step 3

• Remove from heat and stir in blue cheese. Gently fold in reserved pears. Serve topped with walnuts and drizzled with balsamic glaze, if desired.

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