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Chicken, pear and gorgonzola risotto

4
People
Preparation
15 minutes
Cooking
35 minutes

Ingredients

  • 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
  • salt/pepper
  • 1 tsp. olive oil

Recipe

Chicken, pear and gorgonzola risotto

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.

Cristel products used for the recipe

18/02/2020 02:10:05
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