Serves 1
Ingredients
- 100 g of Arborio rice
- 1 small onion finely chopped
- 1 Bartlett (Williams) pear cubed
- 100 g Gorgonzola cheese cubed
- 2 shelled walnuts chopped
- 250 ml vegetable stock
- 1 tbsp extra virgin olive oil
- 25 g Parmigiano Reggiano grated
Instructions
1
In a large pot, heat the olive oil over a medium heat. Add the chopped onion and let it cook until it becomes soft and golden.
2
Add the rice to the pot with the onion. Stir the rice for about 2 minutes, allowing it to toast.
3
Now, slowly add the hot stock to the rice, one ladle at a time. Make sure the rice is completely covered with broth. Stir occasionally. Keep adding broth as the rice absorbs it. The rice should cook at a steady simmer.
4
About 5 minutes before the rice is done, add the diced pear and Gorgonzola to the pot. Stir well to let the cheese melt and the pear soften.
5
When the rice is fully cooked, turn off the heat. Stir in the chopped walnuts and some grated Parmigiano Reggiano cheese. Mix everything together until well combined.