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In a medium sized pan, saute mushrooms in butter and olive oil until they are tender.
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In a separate pan, saute asparagus tips in butter until they are tender.
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Set both aside.
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4
In the same pan, saute onion in olive oil until they are tender and translucent.
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5
Add the risotto to the pan and stir constantly.
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6
While stirring, add 1 cup of chicken stock to the risotto.
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When the mixture begins to thicken, add 1/2 cup more of chicken stock.
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Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears.
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9
When the risotto reaches the desired consistency, add the mushrooms.
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Garnish with thin slices of pear and sauteed asparagus tips.
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11
A viewer, who may not be a professional cook, provided this recipe.
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The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
Toast Points with Roasted Garlic, Caramelized Onions and Goat Cheese:
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1 red onion, quartered
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2 tablespoons butter
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6 tablespoons dark brown sugar
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8 large cloves garlic, minced
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1/4 cup chicken stock
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8 ounces goat cheese
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20
Fresh basil leaves, chopped, plus extra leaves for garnish
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1 baguette, cut diagonally in 1/4-inch slices
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Salt and freshly ground pepper
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In a medium sized pan, saute onions in butter and brown sugar.
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Cook until the onions begin to caramelize.
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In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock.
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Drain the liquid from the garlic and mash the cloves with the onions.
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Add cheese to the garlic and onion mixture and stir until the cheese melts.
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Finish the cheese spread with freshly chopped basil.
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29
Brush baguette slices with melted butter on each side.
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30
In a large grill pan, toast the buttered baguette pieces over medium heat.
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31
Toast the bread until the pieces are browned and slightly crispy.
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32
Remove the toast points from the pan and spoon the cheese mixture on top of each piece.
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33
Garnish each point with a small basil leaf.
