320g Carnaroli rice
100g Matured gorgonzola cheese 100g
1 glass White wine
100g Parmigiano cheese (grated)
Start preparing the vegetable broth. Ingredients for 1.5 litres of vegetable broth
Water 2 l
Celery 150 g
Carrots 200 g
Golden onions 200 g
Tomatoes 150 g
Cut the vegetable in pieces and add water, salt and pepper. Let them boil for 1 hour. Filter the broth and add salt if necessary and set it aside.
Prepare the ingredients:
Chop the nuts and set aside
Peel the pears, remove the seeds and cut one pear into cubes and blend the other one with a mixer. Set them aside
Cut the mature gorgonzola into cubes and grate the Parmigiano cheese and set them aside
Prepare the risotto:
Finely chop the shallots. Place it in a pan with 30 g butter and saute it
Add the rice and toast it for a few minutes
Add the white wine and let evaporate
Then gradually add the boiling broth by mixing the rice until completely cooked (about 15-20 minutes)
About 5 minutes before the risotto is ready, add the gorgonzola cheese, the diced pears and the pear puree
Turn off the heat and finally add the grated parmigiano cheese and stir in the remaining butter
NB: THE BROTH MUST BE COMPLETELY ABSORBED BY THE RICE. DO NOT OVERCOOK THE RICE. DO NOT LET TO MUCH BROTH IN THE PAN. THE RICE MUST BE SOFT AND CREAMY.
Serve the risotto and garnish with chopped nuts and pear slices. If desired add parmigiano flakes as well.
If you want a more delicate flavor, you can replace matured gorgonzola cheese with sweet and creamy gorgonzola cheese and add 2 tablespoons of mascarpone.
You can use blue cheese instead of matured gorgonzola
Rice must be ‘al dente’
Do not throw the left over risotto. Saute it the next day in a pan until it becomes crisp and tasty or prepare creative arancini or omelette