Gorgonzola Pear Risotto
2 cups of dry risotto.
Sauté the dry risotto in butter until it’s slightly toasted.
Slowly add one can of chicken broth or one chicken bullion cube and water. For the rest of the liquid add water. Slowly adding the liquid and stirring constantly until the consistency of soft risotto is achieved. It will double if not triple in size.
Take the skillet off of the heat and stir in butter, cheese, salt to taste, pears, and almonds.
Garnish with pair and almonds and a quality balsamic.