Ingredients
- 320 g Arborio rice
- 2 T. butter
- 2 scallion ( spring onions)
- 2-3 liters beef /other stock (must be added to the rice hot)
- 3 T. olive oil
- 2 mature Williams pears
- 200 g sweet gorgonzola
- 4 tbsp grated parmesan
- 1 cup Vin Santo sweet wine
Preparation
Step 1
Thinly slice the scallions and sauté in the oil with 1 T of butter. As soon as the scallions are translucent around 5-6 minutes at this point add the thinly sliced pear & cook together for 10mins. Add the rice and salt and cook over high heat for about 2 minutes and stir constantly. Now, add the Vin Santo and once it evaporates add in the broth a little at a time. Stir occasionally and add two pinches of salt to the mixture while it is cooking. Continue gradually add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Stir it from time to time keeping the rice from sticking to the bottom of the pan. Use a medium heat and cook slowly uncovered. After 15-20 minutes the rice will be cooked. Remove from heat and add the remaining butter, parmesan & cubes of gorgonzola and stir through the rice well Cover and leave to stand 2 minutes. Serve hot.