Susy's autumnal pear and gorgonzola risotto

Ingredients for 4 servings:

• 280 g risotto rice
• 1 liter vegetable broth
• 3 tbsp extra virgin olive oil
• 60 g butter
• e.g. chili pepper(s), dried, grated or whole
• 1 large onion(s), finely chopped
• 1 jar white wine, dry
• 1 firm pear(s) (e.g. Abate Fetel), diced
• 250 g Gorgonzola, diced
• 80 g Parmesan, grated
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

You always start a risotto by bringing the broth to a boil and then simmering it on low heat. Prepare the other ingredients. In a wide-bottomed saucepan or deep frying pan, heat the olive oil with half the butter, add the finely chopped onion and chili (if desired), and cook over low heat while stirring until the onion becomes translucent (be careful not to brown it!). Add the risotto rice, increase the heat to high, stir well, and fry briefly, then deglaze with the white wine. Allow the alcohol to evaporate, then ladle over boiling vegetable broth to the rice, stirring well. Reduce the heat slightly so the rice bubbles gently. Continue stirring, adding broth as soon as the rice has almost absorbed the previously added broth. After about 7-8 minutes, add half of the diced pears and continue cooking as before (with broth, allowing it to absorb, etc.). After another 3 minutes, add the remaining pears and the diced Gorgonzola. Stir well, adding more stock if the rice becomes too dry so the Gorgonzola can melt into it. After about 15 minutes, check that the rice is cooked through but still has a bite (the exact cooking time depends on the type of rice used). This risotto should be a little soupier than usual. Season with salt and freshly ground pepper. Remove from heat, stir in the remaining butter and grated Parmesan, and let stand for a few minutes (important! This is the only way to achieve the right creamy, moist consistency). Serve immediately while hot.