Pear Gorgonzola Risotto

For the pear and Gorgonzola risotto, finely dice the shallots and sauté in olive oil. Add the risotto rice, sauté until translucent and deglaze with Prosecco. Then gradually add the hot stock, stirring constantly, until the risotto is cooked to a nice creamy consistency.

Peel and core the pears and cut into fine cubes. After about 12 minutes, add the pear cubes. Finally, stir in the butter, freshly grated Parmesan cheese, and crumbled Gorgonzola. Season the pear and Gorgonzola risotto with sea salt and pepper.

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