Goat Cheese and Bosc Pear Risotto

Taste of Home Simply Tempting, p. 34

5 cups chicken stock

¾ cup diced onion

2 tablespoons extra virgin olive oil

1-1/2 cups canaroli or arborio rice

½ cup white wine

2 tablespoons unsalted butter

3 ounces goat cheese or Brie cheese

1 Bosc pear, diced or apple, diced

2 plum tomatoes, seeded and diced

¼ cup fresh basil, chiffonade

1/3 cup toasted pine nuts

Bosc pears are the brown skinny ones, not the green ones.

Google told me that Pinot Grigios are good for cooking. I thought this one was pretty.

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 stock about 2/3 cup at a time, stirring the mixture frequently to avoid sticking. Continue adding the 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. 

This is a "you know it when you see it" kind of thing.

Stir in goat cheese and pear. Remove from heat; add tomatoes and basil. Top with pine nuts and serve.

Well would ya look at that!

My Rating: 5/5 "I'm struggling to find words for this that are more descriptive than 'amazing' or 'perfect.' You wouldn't think these ingredients would mesh (I mean pear and goat cheese, yes, and tomato and basil, yes... but together?). They do, though. Seamlessly. It's a little sweet, a little springtimey, and a lot comforting."