Risotto with goat cheese, Parmesan, pears and toasted walnuts
- 8 cups chicken broth, heated and kept hot
- 6 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1/2 cup crumbled goat cheese
- 1/3 cup grated Parmesan cheese
- 3 ripe, unpeeled Comice pears, halved, cored and diced
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 1/2 cup toasted walnuts, chopped
Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a
bare simmer. Melt 3 tablespoons butter with the olive oil in a large, heavy saucepan
over medium heat.
Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil. Then add the wine and stir until absorbed. Add 1 cup of the stock and stir until the liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, about 15 to 20 minutes. You may have leftover stock.
Remove pan from heat and stir in the goat cheese, Parmesan, 3 tablespoons butter
and the pears. Cook over low heat until cheese just melts and pears are heated
through, about 1 1/2 minutes. Season with salt and pepper, add the fresh thyme and
toasted walnuts, toss well and serve immediately.