Pear Parmesan Risotto With Hazelnuts

• 6 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup yellow sweet onion, chopped finely
• 1 1/2 cups arborio rice
• 4 cups vegetable broth (or chicken broth, if you prefer)
• 1/2 cup dry white wine
• 3 teaspoons sea salt
• 3 teaspoons black truffle oil (optional)
• 2 semi-ripe bartlett pears, peeled and chopped
• 3/4 cup parmegiano-reggiano cheese, grated
• 1/2 cup hazelnuts, chopped finely and toasted

1. Heat butter and oil, and saute' onion until soft.
2. Add rice and salt, and stir until coated with oil.
3. Add broth and wine slowly, letting liquid absorb before adding more. You may end up needing more liquid,.
4. When rice is tender and the last of the liquid has been absorbed, stir in pears and truffle oil.
5. Turn off heat, and stir in cheese and hazelnuts. Blend until smooth.

butter, olive oil, yellow sweet onion, arborio rice, vegetable broth, white wine, salt, oil, semiripe bartlett, parmegianoreggiano cheese, hazelnuts

Taken from www.food.com/recipe/pear-parmesan-risotto-with-hazelnuts-476616 (may not work)