Difficulty:(usr 2]
Prepare the risotto:Gently cook the rice with the chopped onion in 30 g of butter, while stirring until all the grains are well impregnated. Moisten to the height of the chicken stock by adding the liquid several times and each time the rice has absorbed the quantity of liquid. Cook covered for 18 to 20 minutes. Add the remaining butter and grated cheese, then add the hazelnuts, salt and pepper, set aside.
Trim the meats if necessary, cut into 1 to 2 centimeter dice, prepare small piles of the 3 meats.
Reduce the Calvados, lengthen with the cider, reduce again by half, moisten with the chicken stock, reduce again until the consistency is good, cream lightly, set aside.
When ready to quickly fry the 3 meats in clarified butter, add the diced peeled raw pears, salt and pepper from the mill.
Arrange the risotto in the center in a circle of 10 in the center of the plate, arrange the pan-fried meat on top.
Whisk the butter sauce off the heat, coat the meats.
Decorate with diced tomatoes and chopped chives, surround with paprika powder.
Note from Hubert:clarified butter can be replaced by plain butter.
Creation of chef Hubert
