Pear and Sage Risotto

Pour the rice and water into a medium size pot. Add 1/2 tablespoon of butter and bring to a boil. Reduce heat and simmer until the water has been almost totally absorbed. Add 1 cup of the broth and simmer until it, too, is absorbed. Add the remaining cup of broth and continue to simmer.

While the rice is simmering with the last addition of broth, slice the shallots. Cut the pears into bite-sized pieces. Melt the remaining 1/2 tablespoon of butter in a small pan and saute the shallots and pears until the shallots are soft.

After the final cup of liquid has been absorbed by the rice, leaving it creamy, add the pears, shallots, sage, and sugar (if desired). Serve warm.

Optional: Toast the slivered almonds in a pan over medium heat and serve on top of risotto.