Risotto with gorgonzola, pears and walnuts

Ingredients:

2 teacups arboreal rice

4 tablespoons olive oil

1 tablespoon butter

½ onion, chopped

1 teacup white wine, dry

1 ½ liter (50.7 oz) chicken broth

2 pears (unpeeled), in small cubes

8 tablespoons gorgonzola cheese

Parmesan cheese, to taste

Pepper, to taste

Chopped walnuts

Preparation method:

Make chicken broth with 1,5 l (0.39 gallons) of drinking water and 2 bouillon cubes (chicken flavored). Let it simmer.

Cut the pears into cubes. They should be small, but big enough not to fall apart. Place them in a bowl with water and the juice of half a lemon to prevent it from rusting. Set aside.

Pour the olive oil in a pan over low heat. Add the onion and stir with a wooden spoon for 4 minutes, or until it becomes transparent. If you prefer to, mince the onion in a food processor before braising. Add the rice, braising it for up to 2 minutes over high heat, and add wine next. It is required to stir the rice until the wine evaporates completely. For about 15 minutes, add a ladle of the chicken broth and stir constantly; once it dries, add another ladle.

Add the gorgonzola cheese and the drained pears in the risotto pan and stir until the cheese melts.

Sprinkle the chopped walnuts and carefully stir.

Check the consistence: be careful not to cook it for too long. Risottos should be al dente. If it is still raw, keep cooking for another minute, and if necessary add a little (just a little) more broth.

Turn off the heat, add the butter, do not stir and put a lid on the pan.

Season with pepper, and stir the risotto once more.

Finally, sprinkle the parmesan.

Photo Credit – Ricardo Cobra

Risoto de gorgonzola, pera e nozes