Ingredients
- 4 c. reduced sodium chicken broth (32 oz. Swanson or Kitchen Basics)
- 1/2 c. minced onion
- 3 T. butter, divided
- 1 c. Arborio rice (Risotto)
- 2 Tbls. white wine (chardonnay)
- 1/2 c. grated Parmigianino Reggiano cheese
- 2 ripe Bosc Pears, cored, peeled & diced
- 1/2 c. dried cranberries
- salt and pepper, to taste
Instructions
Heat chicken broth to a simmer in a saucepan; keep warm.
In another 3 qt. sauce pan, sauté the onions in 2 tablespoons butter until golden. Add the rice and stir to coat (1-2 minutes). Allow rice to cook a bit to parch.
Add 2 soup ladles of chicken broth to rice. Stir constantly over med-high heat until liquid is absorbed. Continue adding stock in the same manner, stirring until absorbed for each addition. This takes about 20-30 minutes.
Add wine and cook out until liquid has been absorbed and creamy. Add cheese, diced pears, cranberries and remaining butter or margarine; stir vigorously until creamy. Adjust seasonings.
NOTE: Try using Gruyere or Asiago cheese for a different flavor.