Pear and Gorgonzola Risotto Recipe

Ingredients

Serve 4-6

• 1 small onion, finely chopped

• 1/2 cup/125 g butter

• 2 cups/400 g Italian risotto rice

• 2 firm-ripe pears, finely chopped

• 1/2 cup/125 ml brandy

• 2 cups/500 ml Vegetable Stock (refer recipe)

• 7 oz/200 g Gorgonzola cheese

• 4-6 walnuts, to garnish

Method:

1. Sauté the onion in 6 tablespoons of butter in a large frying pan over medium heat for about 5 minutes, or until softened.

2. Stir in the rice and pears and cook for 2 minutes. Pour in the brandy and cook until evaporated.

3. Pour in 1/2 cup (125 ml) of stock. Cook for 10 minutes, adding more stock as the liquid begins to dry out.

4. Add the Gorgonzola and the remaining stock. Cook for about 5 minutes more, or until the rice is tender.

5. Stir in the remaining butter. Serve on individual plates with a walnut in the center.