Risotto de pera y gorgonzola

Ingredientes

• 6 tablespoons (90 g) unsalted butter, divided
• 2 medium shallots, finely chopped
• 1 1/2 cup (300 g) carnaroli rice
• 3/4 cup (175 ml) dry white wine
• 6 cups (1.5 liters) vegetable stock, hot
• 5 ounces (150 g) gorgonzola
• 2 medium pears, cored, peeled and cubed
• 2 ounces (60 g) Parmesan, grated
• 3 ounces (85 g) walnuts, chopped
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   In a large pan, melt half of the...: In a large pan, melt half of the unsalted butter over medium heat. Add the shallots and sauté for 2-3 minutes until soft and translucent.

2. 2

   Stir in the carnaroli rice, making sure it’s...: Stir in the carnaroli rice, making sure it’s well coated with the butter and shallot mixture. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges.

3. 3

   Next, pour in the dry white wine and...: Next, pour in the dry white wine and stir for 1-2 minutes until the liquid is mostly absorbed by rice.

4. 4

   Begin adding the hot vegetable stock, one cup...: Begin adding the hot vegetable stock, one cup at a time, stirring often but not continuously. Wait until each addition is almost fully absorbed before adding the next. This slow process is key to a creamy risotto.

5. 5

   When the rice is nearly done and has...: When the rice is nearly done and has a creamy consistency, stir in the pears and gorgonzola.

6. 6

   Add the remaining unsalted butter, grated Parmesan, and...: Add the remaining unsalted butter, grated Parmesan, and chopped walnuts.

7. 7

   Season with salt and freshly ground black pepper...: Season with salt and freshly ground black pepper to taste and serve immediately, with some extra freshly grated Parmesan on top or chopped walnuts if you like.