Risotto with Gorgonzola, pear and walnuts
1 citalian rice (carnaroli, arborio or vialone nano)
1/4 ptwhite wine, dry
1 qtvegetable broth
8 ozgorgonzola blue cheese (or any soft blue cheese)
1 cparmigiano-reggiano, grated
1 cwalnut halves
1 Tbspbutter (unsalted)
1 Tbspolive oil, extra virgin
·salt and pepper, to taste
How to Make Risotto with Gorgonzola, pear and walnuts
- Put 1Tbsp butter and the olive oil in a large pan. Thinly slice the onion, and add it to the pan on a low heat. Don't wait for oil and butter to become too hot before you add the onion, as it might burn. If it becomes black, throw everything away and start over. Leave onion to soften.
- When onion is soft, but not colored, add rice and turn heat on. Keep stirring the rice with a woodden spoon until slighty shiny and translucid. This operation is important. in Italian it's called "tostatura".
- Add the wine. When it's evaporated, add the hot stock, little by little, and keep stirring your risotto. It needs to be always moist. When it dries up, add more stock.
- After about 10 mins, add your pears, cut in chunks, with the skin on! this will add more color, flavour and texture. After a couple of minutes add the Gorgonzola. Keep adding stock until the risotto is perfectly cooked. This will take about 15 min from the moment you added the wine. if you run out of stock before the rice is done, no rpoblem: just add water (but make sure it's boiling hot).
- When the risotto is cooked, turn the heat off. Now you can add the remaining butter, the walnuts, roughly chopped, and the Parmesan cheese. Stir vigorously for about half a minute, until risotto is creamy (but still al dente). This operation is called "mantecatura".
- Check for salt and pepper, and decorate with walnuts and slices of pear. Serve with more grated Parmesan on the side.