Risotto with Pears & Goat Cheese

3 large ripe pears, divided
1/2 c. dry white wine
2 T. butter
1 shallot, finely chopped
1-3/4 c. risotto rice
3 c. vegetable stock, boiling, divided
Salt and freshly ground black pepper
8 oz. fresh creamy goat cheese
2 T. chopped candied ginger
Fresh marjoram, for garnish

Preheat the oven to 350 degrees.

Cut one of the pears in quarters and remove the core. Slice very thinly and place the slices on a baking sheet lined with baking parchment. Bake, turning from time to time, until the slices have dried out, 15-20 minutes. Set aside. Core and chop the remaining pears.

Place the wine in a small saucepan and bring to a boil over low heat. Simmer for 10 minutes.

Melt the butter in a large frying pan over medium heat. Add the shallot and saute until transparent, 3-4 minutes.

Add the rice and saute for 2 minutes. Pour in the hot wine and cook until it evaporates, 2-3 minutes. Add 1/2 c. of the stock and cook until it is absorbed. Add the chopped pears and mix well. Keep adding the stock, 1/2 c. at a time, cooking and stirring until each addition has been absorbed and the rice is tender, 15-18 minutes.

Season with salt and pepper. Remove from the heat. Stir in the goat cheese and ginger. Cover and let rest for 2 minutes.

Top with the baked pears. Garnish with marjoram and serve hot.

Serves 4.

 Adapted from Simply Delicious Vegetarian, p. 272.