Creamy Risotto with Fried Pear, Curry, and Brussels Sprouts

Peel and halve the shallots and garlic. Sauté them with the risotto rice in butter and olive oil. Lightly salt.

Add all of the white wine and bay leaves, simmer and stir repeatedly until the rice is al dente. Due to the acidity, it takes a little longer in white wine.

Remove the shallots, garlic, and bay leaf.