Chicken, pear and gorgonzola risotto
- 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
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.