Cooking time: 20 minutes
Preparation time: 15 minutes
For that extra special occasion, try this gorgonzola, pear and walnut risotto.
This is an elegant and consistent pasta dish, ideal for any special occasion. The strong flavour of the gorgonzola is softened by the sumptuous juicy flesh of the pear and enriched by the crunchy chopped nuts.
2 x Knorr Vegetable Stock Pot · 50 g butter · 100 g strong gorgonzola · 40 g walnuts · 100 g Parmigiano Reggiano · 2 Decana pears · 300 g Carnaroli rice · 1 shallot · 1 glass white wine
To prepare the gorgonzola, pear and walnut risotto, first make up the vegetable stock: dissolve 2 Knorr Vegetable Stock Pots in 1 litre of boiling water. Finely chop the shallot, then place in a pan with 30 g of butter; cook until softened then add the rice and stir for a few minutes. Add the white wine and leave to evaporate, then gradually add the stock a ladle at a time, as the rice soaks it up, until the rice is cooked through (around 15 minutes).
In the meantime peal the pears, remove the seeds and cut into small cubes. Blend one of the pears using a mixer. Remove the crust from the gorgonzola and cut into small cubes.
Around 5 minutes before the risotto is ready, add the cubed gorgonzola, the cubed pear and the blended pear. Switch off the heat, add the grated parmesan and stir in the remaining butter (20 g).
Plate up your risotto and garnish with the coarsely chopped nuts and some slices of pear (then sprinkle with parmesan shavings if you wish).
If you prefer a more delicate flavour, you can replace the strong gorgonzola with a milder variety, and add 2 tablespoons of mascarpone during cooking.
Taken from Giallo Zafferano