Risotto with Pear and Gorgonzola
Risotto • Italian
Description
Risotto with Pear and Gorgonzola
Ingredients
- Butter 2 tablespoons
- Pears 2 pieces
- Sugar 1 tablespoon
- Onion 1 head
- Chicken Broth 25 fl oz
- Arborio rice 5 oz
- Dry White Wine 5 fl oz
- Goat cheese 5 oz
Step-by-Step Guide
Step 1
In a deep skillet, melt 1 tablespoon of butter. Add the diced pears and sugar and cook until the pears caramelize. Transfer to a plate.
Step 2
Bring the broth to a boil.
Step 3
In the same skillet, melt the remaining butter and sauté the finely chopped onion until soft. Add the rice and sauté until translucent for 2-3 minutes.
Step 4
Pour in the wine, then add 120 ml of broth and cook until all the liquid evaporates. Cook for about 20-30 minutes until the rice is tender, adding more broth as it evaporates.
Step 5
Add the pear and gorgonzola and mix well until the cheese melts.
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