Risotto Milanese

Risotto with gorgonzola and pear

• 300 GRAM RISOTTO RICE
• 3 CUPS VEAL STOCK
• 5 THREADS SAFFRON
• 2 CLOVES GARLIC, chopped
• 1 CUP WHITE WINE
• 6 TBSP BUTTER
• 1 ONION, chopped
• 100 GRAM PARMESAN CHEESE, grated

• RISOTTO RICE
• 3 CUPS CHICKEN STOCK
• 1 CUP WHITE WINE
• 2 PEARS, cleaned and cubed
• 1 ONION, chopped
• 100 GRAM GORGONZOLA, cubed
• 50 GRAM PARMESAN CHEESE, grated
• 4 TBSP BUTTER

Stir fry the onion and garlic three minutes in half of the butter. Add the rice and stir fry 3 minutes more. Add the wine, the saffron and half of the stock. Bring to the boil and simmer without lid until almost all fluid has been absorbed. Stir frequently. Add the remaining stock and simmer for a total of 25 minutes, keep stirring. Add the remaining butter, the cheese and pepper and salt to taste and stir well.

Stir fry the onion three minutes in half of the butter. Add the rice and stir fry 3 minutes more. Add the wine and half of the stock. Bring to the boil and simmer without lid until almost all fluid has been absorbed. Stir frequently. Add the remaining stock and simmer for a total of 25 minutes, keep stirring. Add the remaining butter, the gorgonzola, the pears and pepper and salt to taste and stir well. Sprinkle with Parmesan cheese.