Gorgonzola and Pear Risotto

Here’s a creamy risotto for a winter evening…For the stock see the Pumpkin and Zucchini risotto…

for the risotto (for 4):

.32o g of carnaroli or vialone nano rice

. 120 g of gorgonzola diced

. 2 tbsp of olive oil

. 1 pear pealed off and sliced in cubes

Pour the olive oil in a big pan and heat it. Add the rice and make it stir a little.Add some leaves of thyme if you like. Start to add the stock and add another ladle only when the previous one has been absorbed. Proceed  for 13 minutes. Then add the gorgonzola, mix for one minute, and add the cubes of pear. Cook for another minute, taste the rice that must be al dente. Let it stand for a minute and serve…

it’s a good risotto for cheese lovers!