Gorgonzola, Pears, and Walnuts Risotto

Ingredients for 4 people

• 320g of carnaroli rice
• 100g of gorgonzola cheese
• 1 shallot
• 2 decana pears
• 40g of walnuts
• 50g Butter
• White wine
• 100g of Grana Padano PDO cheese
• Vegetable broth to taste

Directions

1. Chop the walnuts and set them aside.
2. Finely chop the shallot, then place it in a pan with 2 tbsps of butter; let it soften and add the rice, toasting it for a few minutes
3. Sfumare with white wine.
4. Gradually add broth
5. Peel the pears, remove their seeds, and cut them into cubes
6. Blend one of the two pears with a mixer.
7. Remove the rind from the spicy gorgonzola and cut it into cubes.
   
8. About 5 minutes before the risotto is ready, add the cubed gorgonzola, the cubed pears, and the blended pear.
9. Turn off the heat, add the grated Grana Padano PDO and stir in the remaining butter.
10. Plate the rice and garnish it with the previously chopped walnuts and slices of pear (optionally with Grana Padano PDO flakes).