Arquilla Wines Bringing you the best of Italy

INGREDIENTS
1.75 -2 litres of light vegetable stock
60 ml extra virgin olive oil
60 grams of finely diced onion
1 clove of crushed garlic
600 grms of vialone nano rice
240 grams of gorgonzola dolce latte
Sea salt / black pepper
60 grams unsalted butter
1 brown pear
20 grams of sugar
20 mls of chestnut honey


METHOD

• Pear preparation...cut the pear into 6 wedges and sprinkle with sugar then bake in the oven for 15 minutes at 175 Celsius then remove and put aside until the risotto is ready to serve.
• In a saucepan bring the stock to the boil and maintain at a slow simmer.
• In a large heavy based saucepan add the extra virgin olive oil at a medium heat and lightly sauté the diced onion until soft.
• Add the rice and continue to stir until it is translucent (approx 2 min).
• Then slowly add the stock ladle by ladle allowing the rice to absorb the liquid each time and stirring continuously. Reserve approx 60 mls for later.
• When the rice is tender to the bite but ever so slightly firm in the center and looks creamy (approx 20 minutes) remove from the heat and add the room temperature gorgonzola dolce latte and butter.
• Mix very well until a creamy consistency occurs and adjust the consistency of your risotto with the remaining stock to your preferance.
• Season to taste. Garnish with slices of roasted pear and drizzle with chestnut honey.
• Serve immeadiately.

Serves 6 people

Note...gorgonzola dolce latte has been matured less than gorgonzola picante and therefore has a more creamy texture and is sweeter in flavour.

Zenato Lugana Riserva "Sergio Zenato" 2005


Recipe by Simon Humble from Tutto Bene