Pear and Gorgonzola Risotto


Serves 4


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. 1. Peel the pear and cut into small dice.  Brown lightly in the butter for three minutes.
  2. Add the rice, stir so that the rice is coated with the butter then add the wine.
  3. 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.
  4. 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.



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