Ingredients 6 cups Kitchen Basics Chicken Stock
2 Tbsp. Extra virgin olive oil
3/4 cup diced onion
2 cups Carnaroli or Arborio Rice
1/2 cup white wine
2 Tbsp. unsalted butter
3 oz. goat cheese (or Brie cheese)
1 Bosc pear diced (or apple diced)
2 plum tomatoes, seeded and diced
1/4 cup fresh basil, chiffonade
1/3 cup toasted pine nuts
Directions In a medium pot, heat stock; hold on simmer. In a heavy pan, saute' onions in oil until soft, careful not to brown them. Add rice, stir until coated and translucent. Add wine and butter; stir until completely absorbed.
Add the simmering stock about 2/3 cupat a time, stirring frequently to avoid sticking. Coontinue to add 2/3 cup stock as soon as previous addition is absorbed. After 18-20 minutes, rice should be tender and firm, not mushy. If it is still crunchy, add more stock and continue cooking. When rice reaches a creamy consistency like oatmeal, hold on very low heat. Stir in goat cheese and pear. remove from heat; add basil and tomatoes. Top with pine nuts and serve.
Nutritional Information - click here for nutritional key.
One serving of Goat Cheese and Bosc Pear Risotto provides:
