Pumpkin risotto with saffron sauce
6 recipes
Risotto with pears and gorgonzola
ingredients
servings
4
Rice
350 oz
Pears
3 unit
Gorgonzola DOP
100 oz
Walnuts with shell
50 oz
Skimmed milk
1 cup
Grated Parmesan cheese
50 oz
White table wine
1 glass
Black pepper
to taste
Shallots
1 unit
Vegetable broth
3 cups
first courses from Italy - Lazio
Risotto with pears and gorgonzola
Risotto with pears and gorgonzola
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto with pears and gorgonzola
preparation
step 1
To prepare the risotto to start cutting thin shallot, then sauté with olive oil or butter.
step 2
Put the rice into the pan off the bottom and make toast for a few minutes. Add gradually the vegetable broth previously prepared fine too a broth made with the nut.
step 3
While adding the broth a little at a time so that the rice is never dry, finely chop the walnut, leaving some whole for decoration.
step 4
Put the gorgonzola bath with milk over low heat with a little butter and pepper to taste in another pot.
step 5
Finely chop 1 pear and blend the other 2.
step 6
Halfway through the cooking of the rice about 10 minutes add the pureed pears and let simmer, adding the broth occasionally.
step 7
When cooked, add the sweet or spicy gorgonzola optionally previously dissolved in milk and continue stirring.
step 8
Stirring constantly add chopped walnuts, a pear shavings and a sprinkling of Parmesan and pepper to taste.
step 9
Serve hot garnished the dish with walnuts.
