Chicken, pear and gorgonzola risotto
Preparation time: 15 min
Cooking time: 35 min
- 7 oz arborio rice
- 34 oz chicken stock
- 2 chicken breasts
- 1 chopped onion
- 3 fl oz white wine
- 1 diced pear
- 2 tablespoons butter
- 100g gorgonzola
- 7 oz crushed hazelnuts
- 1 tsp. olive oil
Heat the sauté pan to 2/3 of the maximum power of your stove and test the heat using the 'water drop' technique.
Brown the chicken breasts and finish cooking for 10 min over low heat. Set aside.
Add the olive oil to the sauté pan and sweat the onions for 2 minutes then add the rice.
Cook until the rice becomes slightly translucent, stirring for 2 min then deglaze with white wine.
Once the wine has evaporated, add the chicken stock, a ladle at a time, stirring all the time.
After 20 min of cooking, add the butter and the gorgonzola off the heat and season.
Chop up the chicken and add to the risotto along with the pears and hazelnuts.
Tip: The risotto must be eaten immediately after cooking, but you can pre-cook for 10 min then start again when you like.