Pear Risotto with Goat Cheese and Pancetta
Sweet pears are balanced by tangy goat cheese and savory pancetta in this creamy risotto. It makes the perfect side for roasted meats or poultry, as well as a satisfying yet light main dish.
4 cups water
3/4 ounce Fond de Poulet Gold®
2 tablespoons unsalted butter, divided
2 pears, cored and cut in large dice
1 small onion, diced
1/4 teaspoon dried thyme
1 cup Arborio rice
1/2 cup Riesling wine
4 ounces goat cheese, crumbled
Salt and ground black pepper
In a medium saucepan, bring the water to a simmer. Whisk in the Fond de Poulet Gold® and continue stirring until it dissolves. Keep the stock at a low simmer over low heat.
Melt 1 tabespoon of the butter in a large saucepan over medium-low heat. Add the pears and sauté them untll they're slightly softened, 3-5 minutes. Remove the pears from the pan and set them aside.
Add the remaining tablespoon of butter to the pan, stirring until it melts. Add the onions and thyme and sauté until the onions are tender and translucent, about 5 minutes. Add the rice and stir to coat the grains with oil. Cook for 2-3 minutes, stirring constantly. Pour in the wine and bring the liquid to a rapid simmer, increasing the heat to medium if necessary.
When the wine has been absorbed by the rice, begin adding the stock a cup at a time, stirring until the rice has absorbed nearly all of the liquid before adding the next cup. Continue until the rice is al dente and risotto has a creamy consistency, about 15-20 minutes total time. (You may not use all the stock.)
Stir in the reserved pears and the goat cheese and season to taste with salt and pepper. Divide the risotto among warmed plates and serve it immediately, topped with the pancetta.
Wine Pairing: Sauvignon Blanc, Oregon Pinot Gris.