rices for the not so rich.

Okay, kids. Money is tight. The holidays are approaching, we're scraping by on a single income and mama needs some new shoes (literally, it's boot season, people!). What are your favorite "livin to the next paycheck" dishes? Mine is definitely risotto. I always have rice, stock is always 2 for 5 at my fairway and I know know it won't ever take me more than 30 minutes to whip up after work. God bless the italians.

Firstly, have I told you about this cheese? Just a little ways upstate, actually a hop skip and a jump from our mini-moon in the Berkshires, there is the Old Chatham Sheepherding Company. And in this beautiful little place, there is the one and only sheep's milk blue cheese in the country. That is Ewe's Blue. Ladies and Gentlemen, this is deeeelicious. I bought just a tiny chunk, because I haven't had blue cheese in such a while I didn't want my belly to blow up. I should also add, that that did NOT happen. I'll add a little blessing for the wonderful sheep farmers who make it possible for those of us with intolerance to eat creamy, salty locally produced goodness like this.

Armed with my cheese, I decided I'd like to pair it (the meager niblet I had left) with something sweet. Along came this recipe. I've tweaked it just a bit, to suit my tastes, budget and pantry stock.

Pear and Sheep's Blue Risotto

1 medium onion, finely chopped
3 tbsp earth balance
3 ripe pears, peeled, cored and diced (i used bosc)
1 cup arborio rice
1/2 cup dry white wine
1 quart veggie or chicken stock
1/4 cup (i used probably about 2 ounces) creamy blue cheese
4 sprigs worth fresh thyme leaves
handful fresh grated pecorino
salt & pepper to taste

1. Saute onion in heavy bottomed pan over medium heat while stock comes to temperature in separate saucepot.
2. Once onion is translucent, add in pears and saute for additional 4-5 minutes, salt mixture, cook until just softened.
3. Add in rice and stir until coated with buttery pear mixture. Once rice begins to smell nutty and toasted (about 2-3 minutes), add in wine and simmer until evaporated.
4. Add stock in slowly, starting with 1/2 c at a time (a ladle or two), allowing it to evaporate and reduce, repeat and stir. Remember to stir, to encourage thickness (and a non-sticky bottom) but don't stir TOO much or you'll end up with a mushy mess. Risottos, believe it or not, do not need as much constant babysitting as you'd think. They're quite independent!
5. Once the rice has become tender, add in your cheese, thyme and any additional salt/pepper you may need.

This dish is SO good, guys. I feel like it would be a big crowd pleaser, and could even be made much more impressive with the candied pears as the original recipe suggested. I know it's not the healthiest dish possible, I feel good knowing I only used a tiny bit of the cheese and ended up with a big, bold flavor. Just another delicious variation on a classic.