Ingredients (serves 4)
1 Williams pear
300 g of Carnaroli rice
½ cup of white wine
1,5 l of vegetable stock
Butter to taste
Salt to taste
1 bunch of celery
1 carrot
1 onion
120 g of Gorgonzola (blue cheese)
Instructions: Prepare the vegetable broth and set aside. Cut the Gorgonzola into small cubes. Shred celery, carrot, onion and sauté in the butter. Adjust the salt. Toast the rice for 3 or 4 minutes in the sautéed vegetables and sprinkle them with the white wine. Gradually add the broth until it covers the rice and let it cook. Lower the flame to minimum and add the Gorgonzola. Finally, turn off the burner and add the pear, in thin cubes.
