Pear and gorgonzola risotto

Ingredients

For 1 serving

• Carnaroli rice70 g
• Pear1
• Gorgonzola35 g
• Grana Padano10 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil5 g
• Walnuts8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, celery,

In season: September – December

Method

1. Heat the vegetable stock and keep it hot. Meanwhile finely chop the shallot; wash the pear, core it and cut it into 1 cm dice; cut the gorgonzola into small pieces and roughly chop the walnuts.
2. In a saucepan heat the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
3. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; in the last 5 minutes add the pear, which should soften without falling apart.
4. When the rice is al dente turn off the heat, season with salt and beat in the gorgonzola and grated Grana Padano vigorously until the cheese melts; rest for 1 minute.
5. Serve with the chopped walnuts and a grind of black pepper.