10 servings (serving size: about 1/2 cup risotto, about 1/4 cup pears, about 1 tablespoon cheese, 1 1/2 teaspoons nuts, and about 1/2 teaspoon parsley))

This winter risotto would enhance a simple roasted beef tenderloin seasoned with cracked black pepper and sea salt. Serve the rest of the Chianti with your meal.

How to Make It

Step 1

Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.

Step 3

Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; sauté 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.

Ratings & Reviews

MandD227's Review

January 02, 2010
Excellent! This is a 5-star restaurant caliber dish! I don't agree that this a 10-serving recipe, though. My family of 4 ate the entire batch.

honucooks's Review

January 01, 2009
Excellent. Particularly good as a side to beef.

detailaddict's Review

December 30, 2008
Not impressed. The rice took almost an hour to cook, and the overall flavor was rather bland, despite mixing the cheese into the risotto instead of crumbling it on top. If I were to make this again I would use a white wine, as the red gave the dish an unappetizing appearance.