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Wash, peel and dice 500 g pears.
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Chop 40 g walnuts coarsely with a knife. Put them in a frying pan with a few sprigs of fresh thyme and toast them on low for a few minutes, turning them often. Set them aside.
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In the same frying pan, melt 40 g butter then add the diced pear, some thyme, a pinch of fine sea salt, and black pepper (freshly ground). Sauté on low for 5 minutes.
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Turn up the heat and deglaze with 60 g dry white wine. When the alcohol has evaporated, turn off the heat and set aside.
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In a dry saucepan, toast 320 g Carnaroli rice with a pinch of salt, stirring frequently.
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When the grains feel warm to the touch and start to become translucent, add 1 l vegetable broth (hot) one ladle at a time. Always let the rice absorb the broth before adding more.
Mantecatura
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When the risotto is ready, turn off the heat. Add 100 g spicy gorgonzola (cubed), 40 g butter (cold, cubed), and 100 g Parmigiano Reggiano (grated) and stir well until the risotto is creamy.
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Finally, fold the sautéed pears into the risotto.
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Season with black pepper (freshly ground) to taste and plate the dish. Garnish with the toasted walnuts.