In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside.
In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize.
In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil.
Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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