Risotto with Gorgonzola, Pear and Walnuts

•www.recipesfromitaly.com
Viewing a specific version of this recipe
Show Master Version

Initial version

Authored by bd
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.