Gorgonzola, Pear and Walnut Risotto
The one that started it all...
This is the one. The creamy risotto that, first tasted at a friend’s wedding during my first year in Italy, launched me on an ongoing quest to master the perfect recipe. I still have a battered notebook from those early years, where I scribbled down menu ideas and recipes as I came across them, and it’s immediately apparent how this dish was the starting gun. After that, I was off in hot pursuit. The pages that follow are filled with various risotto recipes, as I chased the secrets of a dish so seemingly effortless.
If you haven’t read them yet, take a look at my Risotto Files, Part One and Part Two, before jumping into this (or any other) risotto recipe, they’ll provide the foundation you need and set you up for success.
Gorgonzola, Pear and Walnut Risotto
2 medium pears (choose firm pears, not overly-ripe. Bosc, Conference, or Comice work great)
