Chicken, pear and gorgonzola risotto

Recipe

1 Heat the sauté pan to 2/3 of the maximum power of your stove and test the heat using the 'water drop' technique.

2 Brown the chicken breasts and finish cooking for 10 min over low heat. Set aside.

3 Add the olive oil to the sauté pan and sweat the onions for 2 minutes then add the rice.

4 Cook until the rice becomes slightly translucent, stirring for 2 min then deglaze with white wine.

5 Once the wine has evaporated, add the chicken stock, a ladle at a time, stirring all the time.

6 After 20 min of cooking, add the butter and the gorgonzola off the heat and season.

7 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.