Risotto with Gorgonzola, pears and walnuts

Chop the onion and place it in a saucepan with the olive oil. Let it sauté, then add the Carnaroli rice, which is perfect for risotto.

Toast and then add a glass of wine. Wait until the alcohol has completely evaporated!

Now we can start adding a few ladles of hot vegetable broth. Stir the rice frequently to prevent it from sticking! When the broth is absorbed, add more until the risotto is almost done.

At this point, add the chopped pears, the gorgonzola, and, a few minutes before cooking, the roughly chopped walnuts.

The risotto is ready! All that's left to do is serve it, garnished with pear slices, walnuts, and a sprinkle of pepper!