Wild Mushroom Risotto, Shaved Pear, Gorgonzola & Hazlenuts

Sometimes a store cupboard rummage can yield a real treat. Some dried mushrooms from god knows when, a handful of rice, leftover chicken stock from a roast, the last pear robbed from the neighbours tree, a bit of 'past it's best' cheese……

Ingredients:

Arborio risotto rice - 100g

Chicken stock - 1 litre

1 small glass of reasonable white wine

Dried wild mushrooms - 50g

Hazelnuts - a small handful, toasted

Gorgonzola - 75g

Butter 50g

Garlic - 1 clove

1 small onion, peeled and finely diced

1 ripe pear

Method:

Bring the chicken stock to the boil and add the mushrooms. Gently fry the garlic and onion until translucent in half the butter. Toss in the rice and coat with the butter. Add the wine and bubble to nothing. Add the stock and mushrooms - ladle by ladle - stirring all the time……add the next ladle when the last one has been absorbed. When the rice is al dente (you may not need all the stock but make sure all the mushrooms are in) remove from the heat, season well and stir in the last of the butter. Plate, top with shaved pear, hazelnuts and dot with cheese.