Part 3 of 3
Risotto
3 tablespoons butter
1 onion
2 cups Arborio rice
1/3 cup white wine
6 cups water, boiling
4 ounces Taleggio
Salt and pepper

In a heavy-gauge pot, melt 2 tablespoons butter and sweat the onion; once the onion is translucent, add the rice and sauté until lightly toasted. Add wine and cook until completely evaporated. Add water in increments, lightly stirring; the rice should absorb most of the water before the next increment is added. In the end, the rice should be cooked 4/5 of the way, with still a little crunch; add cheese, stirring with a wooden spoon. Taste and season; stir in remaining butter; fold in pear puree.

Plate the risotto next to the pieces of venison. Serves 8.