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RECIPE Ingredients

1 onion 2 tablespoons butter 4 cups rice

200
white wine 9 cups chicken stock 2 pears

Emmentaler cheese 80 g chives

1 pinch nutmeg Salt and pepper


Preparation Chop the onion finely and sauté with butter until it begins to brown. Add rice and sauté a bit, stirring. Pour the wine and let evaporate.
Add the boiling broth and cook for 12 minutes.
Add pears, peeled and cut into cubes, mix well and continue cooking for 5 or 6 minutes. Season with salt and pepper and sprinkle with nutmeg.
Just before removing from heat, add the grated Emmental cheese and chives. Serve immediately.