First courses
Gorgonzola pear risotto
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Cook time
15 min
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Prep time
25 min
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Yields
2 servings
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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.