GORGONZOLA CHEESE AND PEAR RISOTTO

Ingredients :

8 pears, firm, peeled and cored, cut in 1 inch (2 cm pieces)

5 tablespoons butter, for the pears

4 – 5 tablespoons sugar, for the pears

3 cups Arborio rice or similar

3 tablespoons butter

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 cup hot dry white wine

1/3 cup Port wine

6 – 8 cups chicken stock

4 oz (120 g) Gorgonzola cheese or similar, coarsely shredded

7 oz (200 g ) grated parmesan cheese

Salt

Pepper

Preparation:

heat until soft. Sprinkle over with sugar and stir. Let sugar melt and caramelize pears. Remove pears from the heat when they start to brown and set aside. Season to taste. Melt butter with olive oil and sauté onion until tender. Add garlic and cook one more minute. Add rice and stir to coat. Stir in hot wine and simmer until absorbed. Add Port wine and stir until absorbed.

Start adding chicken stock, approximately 1 cup at a time stirring until it is almost absorbed. Continue adding stock in the same way until rice is al dente.

Risotto takes approximately 20 minutes to cook. When risotto has been cooking for 15 minutes stir in shredded Gorgonzola cheese and. parmesan cheese to taste. Add pears with its cooking juices and season to taste.

Serve immediately. Decorate with buttered pear wedges.

8 servings

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