Risotto with pears and caramelised walnuts

Recette

Preparation 30 minutes

 

Step 1
Fry the chopped onion in 2 tbsp. oil for 3 mins. Pour in the rice and leave it to « pearl » a little before pouring the champagne into the pan. Allow it to evaporate, then add 500 ml of chicken stock in a thin stream.

Step 2

Cook, stirring constantly, for 18 minutes. Cut the gorgonzola into cubes and add to the risotto. Cut 30 g of very cold butter into shavings and bind the mixture with them. Season with salt and pepper. Keep warm.

Step 3
Wash the pear and cut into unpeeled strips, scatter over the top. Caramelise a few walnuts with the sugar in a frying pan and add them before a few sprigs of chives just before serving.

 

♥To be enjoyed with Palmer & Co La Réserve Nature.

Ingrédients

• 250 g carnaroli rice
• 1 onion
• 1 pear
• 12 walnut kernels
• 500 ml chicken stock
• 150 ml brut champagne
• 50 g gorgonzola cheese
• olive oil
• 30 g butter
• 30 g sugar
• 10 sprigs chives
• Salt
• Pepper