Balsamic Risotto with Gorgonzola Cheese, Pears & Walnuts

• Step 1.

In a pot, heat the vegetable stock and keep it boiling hot.

• Step 2.

Finely slice the shallot and place it in a pan with the olive oil and cook until golden. Add the arborio rice to the pan and toast until grains start to become translucent. Add the Prosecco and stir until it evaporates completely. Add two scoops of hot stock to fully cover the rice. Then gradually add a scoop of stock at a time whilst stirring occasionally. The rice always needs to be fully covered with broth to ensure it cooks throughout. Cook for approx. 15 minutes (check recommended cooking time for the rice you are using).

• Step 3.

Meanwhile, shell the walnuts and peel the pears. Blend the pears into a mixer and keep ½ pear, finely sliced, for the finishing.

• Step 4.

When the rice is almost cooked, add the pureed pear and Gorgonzola. Take off the heat and add grated Parmigiano Reggiano, butter and Gold Label Balsamic Vinegar. Stir gently until the butter is completely melted and the Parmigiano becomes creamy.

• Step 5.

Serve the Risotto on a dinner plate and add walnuts and the remaining sliced pear. Dress with Balsamic Vinegar.