Creamy Oysters and Pearls [0000739]

Ingredients:

1 cup Arborio rice (gluten-free)
2 cups chicken or vegetable broth (gluten-free)
1/2 cup white wine
2 tablespoons butter
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
Salt and black pepper to taste
12 fresh oysters, shucked
1 ripe pear, thinly sliced

Instructions:

In a saucepan, heat the chicken or vegetable broth over medium heat until it's simmering. Reduce the heat to low to keep it warm.

In a separate large skillet, melt the butter over medium heat.

Add the Arborio rice to the skillet and stir to coat the rice with butter. Sauté for about 2 minutes until the rice becomes slightly translucent.

Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy (usually about 18-20 minutes).

Stir in the grated Parmesan cheese and heavy cream, then season with salt and black pepper to taste. Remove the skillet from heat and cover it to keep warm.

While the risotto is cooking, heat a separate skillet over medium-high heat. Quickly sear the shucked oysters for about 1-2 minutes on each side until they're just cooked through.

To serve, ladle a portion of the creamy risotto onto each plate. Top with the seared oysters and sliced pear.

Garnish with a sprinkle of additional Parmesan cheese and freshly ground black pepper, if desired.

Enjoy your exquisite Gluten-Free Creamy Oysters and Pearls dish! It's a luxurious and flavorful combination of creamy risotto, tender oysters, and sweet pear slices.