Pear & Mushroom Roasted Risotto with Herb-infused Crust

Recipe: Pear & Mushroom Roasted Risotto with Herb-infused Crust

Ingredients:

For the Pear and Mushroom Roasted Risotto:

• 1 small pear, cored and diced (about 1 cup)

• 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced

• 4 cups vegetable or chicken broth

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 1/2 cups arborio rice

• 1/4 cup white wine

• 1/2 cup grated parmesan cheese

• Salt and pepper to taste

For the Herb-infused Crust:

• 1/4 cup bread crumbs

• 1 tablespoon parsley, finely chopped

• 1 tablespoon basil, finely chopped

• 1 tablespoon thyme, finely chopped

• 2 tablespoons unsalted butter, melted

• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).

2. In a small bowl, prepare the herb-infused crust by mixing together bread crumbs, parsley, basil, thyme, melted butter, salt, and pepper. Set aside.

3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

4. Add the garlic and stir for another minute until fragrant.

5. Add the arborio rice and stir to coat with the onion and garlic mixture. Let it cook for about 2 minutes, making sure to toast the rice slightly.

6. Pour in the white wine and cook until fully absorbed.

7. Gradually add the hot broth, 1/2 cup at a time. Stir continuously until the liquid is absorbed before adding more. This process should take about 20-25 minutes.

8. In a separate skillet, add 1 tablespoon of butter and the sliced mushrooms. Cook over medium heat until mushrooms release their moisture and begin to brown. Remove from heat and add the diced pear, stirring to combine.

9. Stir the warmed pear and mushroom mixture into the risotto. Add the grated parmesan cheese and stir until melted and well incorporated. Season to taste with salt and pepper.

10. Now, transfer the risotto to a baking dish and top evenly with the prepared herb-infused crust.

11. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and crispy.

12. Remove from the oven and let it rest for a couple of minutes before serving.

13. Serve hot and enjoy your Pear & Mushroom Roasted Risotto with Herb-infused Crust!