Risotto with Gorgonzola & Pear Mustard
·320g of riso margherita carnaroli risotto rice
·80g casa forcello pear mostarda
·vegetable stock to taste
·cenzino organic extra virgin olive oil
How to Make Risotto with Gorgonzola & Pear Mustard
- Heat the oil in a pan, add the sliced shallot and cook until soft.
- Add the rice and toast for a few minutes. Add white wine and turn up the heat so that it evaporates.
- Gradually stir in the hot broth and cook until al dente. Stir in the Gorgonzola and butter.
- Leave for a few minutes before adding the Pear mustard. Stir in well and decorate the risotto with a few slices of pear from the mustard jar.