35 minutes

Carnaroli rice, 12 Oz
Chopped onion, 2 Tablespoons
Vegetable stock, heated, 12 Oz
Butter, 2 Tablespoons
Parmigiano Reggiano, 2 Tablespoons
Extra virgin olive Oil, 1 Tablespoon
Salt and Pepper to taste
Gorgonzola cheese, 2 Oz

Pear Sauce:

Garlic, 1/2 clove
Marjoram, plus extra for Garnish, 1 Sprig
Vegetable stock, 8 Oz
Extra virgin Olive oil, 1 Tablespoon
Salt and Pepper to taste
Small to medium Pears, 2


For the sauce:

Peel the pears and cut them into small pieces, then finely chop the garlic. Wash the marjoram and pull off the leaves.

Heat a skillet over medium heat. Add the oil and, once hot, add the pears, then saute for a minute. Season with salt and pepper, then add the garlic and the marjoram. Cover with the broth and cook until the pears are soft.

Remove the pan from the heat and let the pears cool. Then puree the pan contents with a hand blender. Adjust with salt and pepper to taste and keep the sauce warm until serving.

For the risotto:

Place a saucepan over medium heat. Add the oil and, once it is hot, add the onion.

Cook slowly so that the onion doesn’t brown. Then add the rice and toast it for 2 minutes or until it becomes transparent. Add a pinch of salt.

Add a couple of ladlefuls of the hot broth to the rice. When most of the liquid evaporates, add more broth.

The rice should take about 16 to 18 minutes to cook, according to its quality. When al dente, remove the pot from the heat, then add half the Gorgonzola and butter, cut into pieces. Stir and cover, then let rest for 2 minutes.

Add the remaining Gorgonzola and Parmigiano Reggiano and stir until creamy. Then pour the pear sauce into the bottom of individual serving bowls and spoon the risotto on top.

Garnish with a sprig of marjoram and a grating or fresh black pepper.

Thanks to: Jovina Cooks Italian