From: Chef Ralph Pallarino, Stella Blu Restaurant, Conshohocken, PA. Yield: 5 servings. 5 medium-size pears, sliced 1⁄4 cup fresh thyme 1⁄2 stick butter pinch of chile flakes 1⁄2 cup marsala 1⁄4 cup veal stock or reduced beef broth pinch of mint 2 lb. pork tenderloins 3 cups chicken stock 2 handfuls baby spinach, blanched and squeezed dry 3 cups white wine 1⁄4 cup shallots 1⁄4 cup mascarpone cheese 1⁄4 cup heavy cream 1 box arborio rice 1⁄4 cup olive oil to taste, salt and pepper as needed, ...
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