Risotto with Poached Pears

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Learn How To Make Risotto Ahead of Time - With this technique, described when clicking on the link, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone. You can make any kind of risotto you want using the below method.

Check out Linda's Pasta, Rice, and Main Dish Recipes.

Before making risotto, please read my web page on Making Perfect Risotto. Lots of hints and tips to help you.

POACHED PEARS:
3 1/2 tablespoons fresh squeezed lemon juice
1/4 cup Pinot Gris wine*
1/2 cup water
1 tablespoons sugar
1/2 teaspoon coarsely ground black pepper
1 ripe (not soft) pear (Bosc, Bartlett, Anjou, or Comice)

*Any dry white wine may be substituted.

Peal skin off the pear; cut in half, core, and then cut into 8 slices (I use my pear cutter that also cores them).

In a small saucepan, add lemon juice, wine, water, sugar, and pepper; heat until just comes to a boil; reduce heat to low and add pear slices. Simmer approximately 3 minutes or until pears are tender. NOTE: Judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance. Don't poach for too long as the pears will quickly disintegrate to mush. When done, carefully transfer pears with a slotted spoon to a cutting board. Cut six of the pear slices into small cubes; set aside.
 

RISOTTO:
2 1/2 to 3 cups chicken broth or stock
2 tablespoons butter
3 tablespoons finely chopped onion
3/4 cup arborio rice
1/3 cup Pinot Gris wine
1 tablespoon butter
3 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh Italian parsley leaves
Salt and freshly ground pepper to taste
Pear cubes (see above recipe)

In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer.

In a large heavy 4-quart pan over medium heat, melt the butter; add onion and saute for 1 to 2 minutes or until soft (be careful not to brown the onions).

Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the wine and stir until completely absorbed. Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn't need constant attention during its 18 minute cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

After approximately 18 minutes, when the rice is done (it should be tender, but firm to the bite). Turn off the heat and immediately add the remaining 1 tablespoon butter, cheese, parsley, and pear cubes, stirring vigorously to combine with the rice. Add salt and pepper to taste.

NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and garnish with the reserved pear slices.