300 g Arboreo or Canerolo rice
1 Ripe pear
120 g gorgonzola cheese
1 oz. Butter
½ glass white wine
1 lt vegetable stock
Salt and pepper
- 1. Peel the pear and cut into small dice. Brown lightly in the butter for three minutes.
- Add the rice, stir so that the rice is coated with the butter then add the wine.
- Have the heat high to evaporate the wine. Add the stock, a little at a time so that the rice absorbs the stock, stir carefully until all the stock is added. About 15-20 minutes.
- When the rice is cooked (al dente) add the gorgonzola. Turn of the heat and leave covered for 5 minutes. Adjust the salt and pepper.