First courses

Gorgonzola pear risotto

  • Cook time

    15 min

  • Prep time

    25 min

  • Yields

    2 servings

  • Difficulty

    Average

Ingredients

  • 160 g rice
  • Broth
  • 1 Williams pear
  • 100 g Gorgonzola
  • 1/2 cup white wine
  • Extra virgin olive oil
  • Onions, chopped
  • Preparation
  • Nutritional values

Preparation

  • Peel and cut pear into cubes and set aside. Chop onions and sauté in oil; add rice and let sear for couple of minutes till onions become transparent. Add wine and let evaporate.
  • Then, while continuously stirring, add broth in 4 parts, each time allowing the broth to evaporate, after the second broth addition add the Gorgonzola. Add pears 5 minutes before removing. Serve.

The advice of the chef