Pear and gorgonzola risotto

🥘 Ingredients

• pears 500 g
• walnuts 40 g
• fresh thyme
• butter 40 g
• fine sea salt
• black pepper
• dry white wine 60 g
• Carnaroli rice 320 g
• vegetable broth 1 l
• spicy gorgonzola 100 g
• butter 40 g
• Parmigiano Reggiano 100 g
• black pepper

1. 1

   Wash, peel and dice pears .
2. 2

   Chop walnuts coarsely with a knife. Put them in a frying pan with a few sprigs of fresh thyme and toast them on low for a few minutes, turning them often. Set them aside.
3. 3

   In the same frying pan, melt butter then add the diced pear, some thyme, a pinch of fine sea salt , and black pepper . Sauté on low for 5 minutes .
4. 4

   Turn up the heat and deglaze with dry white wine . When the alcohol has evaporated, turn off the heat and set aside.
5. 5

   In a dry saucepan, toast Carnaroli rice with a pinch of salt, stirring frequently.
6. 6

   When the grains feel warm to the touch and start to become translucent, add vegetable broth one ladle at a time. Always let the rice absorb the broth before adding more.

Mantecatura

1. 1

   When the risotto is ready, turn off the heat. Add spicy gorgonzola , butter , and Parmigiano Reggiano and stir well until the risotto is creamy.
2. 2

   Finally, fold the sautéed pears into the risotto.
3. 3

   Season with black pepper to taste and plate the dish. Garnish with the toasted walnuts.