28/06/2010
Pear, gorgonzonla and saffron risotto

Here is one of my favourite risotto recipe…It is quite fantastic.

The Ingredients (for 2 persons)
– 1 tea mug of risotto rice (arborio)
– 1 stock-cube
– 2 pears
– 4 tbs of gorgonzola
– 2 onions
– half a glass of white wine
– saffron powder

My Recipe

1. Cut the onions, put them in a big saucepan with olive oil (or butter). Let them become transparent.
2. Add the rice, and cook it until it becomes transparent.
3. Add the whine wine and let it evaporate.
4. Add twice a volume of water (so for 1 mug of rice, 2 mugs of water), the saffron and the stock cube.
5. Let it cook (over a low heat) until the water has evaporated, while stirring from time to time, not to thoroughly though, as to not break the rice.
6. Cut the pears in cubes and add it up to the risotto, 5 minutes before the end. Add the gorgonzola too and stir.
7. Serve with parmesan and pepper.