Carnaroli with walnuts, pear and gorgonzola


Rice: Carnaroli
Time: 40 min.
Difficulty: Easy
Category: First Course


Yield: 4 servings

280 g Carnaroli Tenuta Castello 

Rice; 20 g shelled walnuts; 1 tablespoon of butter; 2 teaspoons of extra-virgin olive oil; 1 pear; 100 g of gorgonzola.


Prepare a vegetable broth with celery, carrot, onion and garlic.Roughly chop walnuts; peel and chop pear. Heat butter in a heavy saucepan and sauté both. Add rice and sauté, stirring constantly.Add a cup of vegetable broth, and stir often. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Continue to add broth and stir until the rice is tender. ust as the risotto nears completion, add the diced gorgonzola and stir until melted.Sprinkle with crushed walnuts and black pepper and serve.