Risotto with Gorgonzola and Pear

For the risotto with gorgonzola and pear, sauté diced onion in half the fat until translucent. Add the dry rice and sauté, stirring, until translucent.

Add the wine and let it evaporate at high temperature while stirring.

Peel the pear, remove the core and cut the pear into pieces. Add the pear pieces to the rice and cook at low temperature for half an hour. Add the hot chicken soup little by little.

5 minutes before the end of cooking time, add gorgonzola cubes and let them melt. Fold in remaining fat and let rest for two minutes.

Arrange the risotto with gorgonzola and pear and serve.

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