Balsamic Risotto With Gorgonzola Cheese Pears Walnuts вђ Mazzett 1.5l vegetable stock. 1 shallot or 1 2 brown onion. 1 tbsp extra virgin olive oil. 300g arborio rice. 250ml prosecco wine. 2 pears. 40g walnuts coarsely crushed. Meanwhile, peel the pear, remove its seeds and cut it into small pieces. take off the gorgonzola crust and cut it into small pieces as well. step 3) about 5 minutes before the risotto is ready, add gorgonzola and pear. when the risotto is ready, turn off the heat and add chopped walnuts, grated parmigiano and the remaining butter.
Risotto With Gorgonzola Pear And Walnuts Recipe Tasty Pasta 6 cups vegetable stock. 1 shallot or 1 2 yellow onion. 1 tbsp extra virgin olive oil. 11oz arborio rice. 1 cup prosecco wine. 2 pears. 1.5oz walnuts coarsely crushed. Step 1. in a pot, heat the vegetable stock and keep it boiling hot. step 2. finely slice the shallot and place in a pan with the olive oil and cook until golden. Dice the pears, dip them in pgi balsamic vinegar of modena and let them marinate for at least an hour. fry the onion, toast the rice, deglaze with white wine and continue cooking, adding stock as the mixture dries out. once the rice is cooked, add the gorgonzola cheese, mix well and serve according to taste, adding the walnuts and marinated pears. Mark as complete. turn off the heat, cover and let it rest for five minutes. add the gorgonzola, butter and parmigiano and stir for a couple of minutes. mark as complete. serve by adding the caramelized pears, walnuts, a sprinkle of nutmeg and extra virgin olive oil. buon appetito 💙.
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