Champagne and Pear Risotto

Lean in close for the play-by-play.

Pears.

Peeled pears.

Chopped pears.

Onion & garlic BFF.

Charlie Choplin over here.

Butta butta but I love ya.

BFFs into the pot + butta.

2 cups risotto + 20 cups patience.

Add risotto.

Happy New Year.

Yep, you too.

1/2 cup champagne. Stir.stir.stir. 1/2 cup broth. Stir.stir.stir. Rinse and repeat. Rinse and repeat. If you’re not stirring, you’re doing something wrong. This is what you sign up for when you sign up for risotto.

Did I tell you to stop stirring? Let’s go.

A hard pecorino’s a-gonna fall.

Grate on a plate.

I'm skipping over a heck of a lot of stirrrrrrring shots so we can get to the pears and cheese.

A little grated parmigiano + a little grated pecorino = hurry up and start getting creamy already!

Take a chill pill and make a salad.

Tou can’t just eat risotto for dinner (… or can you?)

Get dressed: olive oil, balsamic vin, fresh lemon, chopped onion, salt.

Back to business. More cheese, more butter.

Cover for 5 min.

Nice and melty.

Fresh prince of parse JUST TO SAY WE USED FRESH PRINCE OF PARSE.

Can die happy.

I smell a Sunday night HBO food coma.