Risotto with gorgonzola and pears
Recipe by Massimo Ciraolo from the restaurant "Chez Massimo" in Tilleur
Recipe: for 4 people Preparation: 10 minutes Cooking time: 20 minutes
Ingredients
Pears Conference: 6 Gorgonzola: 180 grams grated Parmesan: 2 tablespoons Mascarpone: 1 teaspoon Chopped flat parsley: 1 tablespoon Poultry stock: 5 to 6 dl Shallot: 1 Olive oil: 2 tablespoons Black pepper at the mill Salt | Material |
Preparations
1. Peel the pears and cut into 5mm cubes.
2. Peel the shallot and cut into brunoise. Heat in a frying pan with olive oil.
Sweat the shallot, add the rice and stir regularly.
3. Wait for the rice to become transparent and then stir in the chicken stock in small doses
using a ladle. Wait every time the rice mass absorbs the broth. Season with salt and pepper.
4. Stir all the time of cooking. After 8 minutes, add the diced pear, gorgonzola and chopped parsley
and cook for another 8 minutes. The risotto should be very creamy, but it should remain al dente at the end of cooking.
5. Stir in Parmesan and mascarpone and mix vigorously to make the dish as creamy as possible.
6. Place in the middle of the plate and decorate with a few diced pear. Finish with a net
raw olive oil on the risotto and a shot of pepper mill.