Pear, Gorgonzola & Walnut Risotto

Ingredients (Serves 4)

For the risotto:

• 1 ½ cups Arborio rice
• 1 small onion or 2 shallots, finely chopped
• 2 tbsp butter
• 1 tbsp olive oil
• ⅔ cup dry white wine (optional but wonderful)
• 4 cups vegetable or chicken broth, warmed
• 2 ripe pears, peeled & diced
• 120–150 g (4–5 oz) Gorgonzola cheese, crumbled
• ½ cup grated Parmesan
• Salt & pepper to taste

For topping:

• ½ cup walnuts, lightly toasted
• Extra pear slices (optional)
• A drizzle of honey (optional but dreamy)

Instructions

1. Prepare the base

1. Warm the broth in a pot over low heat — keep it warm.
2. In a large pan, heat olive oil and 1 tbsp butter.
3. Add onion/shallots and cook until soft and translucent.

2. Start the risotto

1. Add Arborio rice and stir for 1 minute to coat the grains.
2. Pour in the white wine and let it reduce until almost absorbed.

3. Add broth gradually

1. Add ½ cup warm broth at a time, stirring often.
2. When absorbed, add the next ladle of broth.
3. Continue for about 18–22 minutes until the rice is creamy but al dente.

4. Add pears & cheese

1. When the rice is nearly done, stir in the diced pears.
2. Add Gorgonzola and Parmesan, stirring until melty and creamy.
3. Taste and adjust salt and pepper.

5. Finish & serve

1. Stir in the final tablespoon of butter for extra silkiness.
2. Serve in bowls topped with toasted walnuts.
3. Add pear slices or a light drizzle of honey for that fancy finish.