This delicious creamy risotto is an amazing treat for all cheese lovers. It combines, and perfectly balances between them, the gorgonzola (Italian blue cheese) with the sweetness of the pear and crunchiness of the walnuts.
One of the best autumn’s recipe you can serve to your guests 😋
Ingredients
- 300 grice (Arborio or Carnaroli variety)
- 1.5 lvegetable stock
- 100 ggorgonzola dolce (Italian sweet blue cheese)
- 60 ggrated Parmesan cheese
- 40 gshelled walnuts
- 2 spoonsextra-virgin olive oil
- 1 glasswhite wine
- 1pear
- 1onion
Preparation
– prepare the vegetable stock in a separate pan;
– when the vegetable stock is ready, maintain its temperature high by keeping the pan on the stove on a low fire;
– chop the onion and put it in a large saucepan together with a pinch of salt and 2 tablespoons extra virgin olive oil;
– put the saucepan on the stove on medium heat;
– as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion soften in its own liquid;
– when the onion is cooked, add the rice and mix well for a few seconds till it toasts lightly;
– pour the wine and stir well;
– as soon as most of the wine has evaporated, scoop up and pour the broth from its pot with a ladle till you cover the rice;
– stir well and keep on watching the rice closely: as soon as most of the evaporates, pour in some more hot vegetable stock;
– repeat the above step till the rice cooks (it should take around 15 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;
– when the rice is almost cooked, add the gorgonzola and the pear (both chopped into small cubes);
– finalise the cooking of the rice, then remove the pan form the stove and add the grated Parmesan cheese;
– mix well till the cheese melts completely;
– serve topped with crushed walnut halves
