Serves: 2 as main course or 4 as a starter
FlexiPoints: 5 or 2.5

Suggested wine: I would suggest to stick with the wine used for cooking or a Riesling, dry please.
Special equipment: none

Difficulty: Easy
Time: 35'

Ingredients:
70g Arborio rice
70g Thai sticky rice
40g purple (or black sticky) rice
50g Herve cheese
1 large hard pear (300g)
1 liter light chicken stock
White wine (Muscadet or Riesling)
Salt and pepper to taste

Ingredient replacement:
Herve cheese -> Taleggio, strachitunt, young gorgonzola
Chicken stock -> vegetable stock for a vegeratian version

Ingredient note: Herve cheese is one of the most popular Belgian cheeses from the city of Herve! It is rather pungent, sweet and soft, sometimes piquant. Normally with a pale yellow interior with a reddish-brown exterior and always shaped into a brick. Lovely.

How-to:
1. Peel the pear and remove the seeds. Chop it in medium/large pieces. Cook them in a small casserole on high heat for 5’. Stir frequently. Season with little salt. Add white wine to cover and let it simmer gently until the wine has not reduce to one-third (about 15’-20’). Let cool down.
2. Cube the cheese.
3. Pre-heat a large casserole and toast the rice (all types) in it for 5’. Reduce the heat and add a cup of stock. Lower the heat to simmering point. Keep cooking by adding a cup of stock at the time until the rice is cooked. Stir frequently. Also note that the violet rice will always stay somewhat crunchier.
4. Remove from the heat. Season with salt and pepper. Stir in the cheese until it is fuly melt. Then, gently stir in the pear with its juice.
5. Let rest for 5’ before serving.