SERVES 4 persons TOTAL TIME 30 minutes DIFFICULTY easy
INGREDIENTS:
350 gr. Carnaroli Rice
1,5 l. hot stock
40 gr. unsalted butter
150 gr. pears
1 small onion
½ glass of white dry wine
a few chopped walnuts
salt to taste
FOR THE MANTECATURA:
80 gr. Gorgonzola cheese,
DIRECTIONS:
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Heat the butter in a large, heavy based saucepan over a medium heat, add the finely sliced onion and fry gently for about 5 minutes, stirring.
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Turn up the heat, add into the rice and fry it for one minute until the grains become shiny, stirring continuously.
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Pour into the wine and let it evaporate.
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Next reduce the heat and cook the risotto adding the warm stock a little at a little, stirring, allowing the rice to absorb it before adding more.
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Continue until the risotto is ready (this will take more or less 16/18 minutes, it depends on the kind of rice).
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Meanwhile, peel the pears, cut into cubes and add to the rice one minute before it is ready.
MANTECATURA:
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When the rice is “al dente”, turn off the heat and add the Gorgonzola cheese.
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Leave to rest for a minute, to allow the cheese to melt, then stir well everything together.
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Serve immediately putting on top some chopped walnuts.
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