PORTIONS : 4 portions

INGREDIENTS:

  • 1 Abate pear (or apple), diced
  • 40g butter

 

  • 200g Carnaroli rice
  • 80g butter
  • 1 cup of white wine
  • 1 liter broth (vegetable or chicken)
  • 100g Gorgonzola dolce cheese
  • 50g parmesan cheese

 

PREPARATION:

  1. In a 28cm sauté pan, add 40g of butter and the diced pear. Sauté together until nice and coloured, put aside.
  2. In the same sauté pan, add the other 40g of butter let it heat a bit and then add the rice. Let it cook for 3 minutes and deglaze with wine. Once the wine has evaporated, start adding the broth a bit at a time, lower the heat and continue to do this step for 15 minutes.
  3. Add your diced Gorgonzola dolce cheese, and mix well with the rest of the butter until nice and creamy.
  4. Shut the heat, add the parmesan cheese and a bit of broth. Mix well and serve with the diced pear on top.