Summary

Ingredients

• 280 g rice, risotto
• 1 liter vegetable stock
• 3 tablespoon olive oil, cold-pressed, extra virgin
• 60 g butter
• Chilli pepper (s), dried, grated or whole
• 1 large onion (s), finely chopped
• 1 glass white wine, dry
• 1 pear (s), firm (e.g. Abate), diced
• 250 g Goronzola, diced
• 80 g parmesan, rated
• salt
• Pepper, freshly ground

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Instructions

1. You always start a risotto by bringing the broth to a boil and keeping it simmering over the lowest possible heat. Prepare the other ingredients.
2. Then heat the 3 tablespoons of olive oil with half of the butter in a saucepan with a wide base or a high pan, add the finely chopped onion and, if you like, simmer the chilli over low heat, stirring until the onion is translucent (make sure that it does not turn brown!). Add the risotto rice, turn up the temperature, stir well, fry a little, then deglaze with the white wine. Let the alcohol boil off, use a ladle to add the boiling vegetable stock to the rice, stir well. Turn the temperature down a little again so that the rice bubbles gently. While stirring repeatedly, add the stock as soon as the rice has almost soaked up the previously added stock. After approx. 7 - 8 minutes, add half of the diced pears and continue cooking as before (with stock, let soak up, etc.). After another 3 minutes, add the remaining pears and the diced Gorgonzola. Always stir well, add stock if the rice gets too dry for the Gorgonzola to melt in it. After about 15 minutes, try to see whether the rice is cooked through but still has a bite (the exact cooking time depends on the type of rice used!).
3. This risotto should be a little soupier than usual. Season to taste with salt and freshly grated pepper. Remove from the fire, stir in the remaining butter and the grated Parmesan, leave to rest for a few minutes (important! This is the only way to give the risotto the right creamy, moist consistency). Serve hot immediately.