Serves 4 people

Ingredients

• 1 yellow onion, chopped fine
• 1/2 cup butter
• 1 3/4 cups Arborio rice
• 3/4 cup wine white
• 5 cups stock
• 1 teaspoon saffron
• 1/2 teaspoon nutmeg
• salt to taste
• 1/2 cup parmesan cheese, grated
• 1 pear, cubed
• 4 oz. brie, cubed
• 4 oz package Fratelli Beretta Salamini, sliced
• 1/4 cup chopped parsley

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Instructions

1. In a medium saucepan, melt half of the butter. Add onion and cook in the butter for about 10 minutes until tender. Add rice and heat for 5 to 7 minutes, constantly stirring until lightly toasted.
2. Next, add the white wine stirring in a figure eight until wine is absorbed.
3. Stir in one ladle of stock, and keep stirring slowly until the stock has absorbed, repeat ladling and stirring until the rice is almost al dente. Stir in the saffron, nutmeg, remaining butter, parsley and parmesan cheese.
4. Turn off the heat, cover and let sit for 4 or 5 minutes.
5. Platter and top with the chopped pears, brie, and Fratelli Beretta Salamini and serve.