Remember you don't need to use all the stock; stop when the rice is cooked,

master

Risotto with Gorgonzola, Pear and Walnuts

of Arborio rice

small onion

Bartlett (Williams) pear

Gorgonzola cheese

shelled walnuts

vegetable stock

extra virgin olive oil

Parmigiano Reggiano

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.

Add the rice to the pot with the onion. Stir the rice for about 2 minutes, allowing it to toast. 

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.

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.

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.