Risoni with Gorgonzola Foam, Pears and Onions

Ingredients

• 300 g risoni
• Salt
• 1 Red Onion
• 4 tbsp white balsamic vinegar
• 2 tbsp sugar
• 2 firm pears (e.g., Abate Fetel)
• a little olive oil
• 120 g Gorgonzola
• 160 g plain cream cheese (double cream level)
• 300 ml vegetable stock
• 100 ml dry white wine
• Salt
• white pepper (freshly ground)
• 1 pinch freshly grated nutmeg

Instructions

1. 1.

   Cook risoni in boiling salted water until al dente.

2. 2.

   Peel the onion and cut into half-rings. Simmer in 100 ml water, balsamic vinegar and sugar for about 10 minutes. Set aside.

3. 3.

   Peel, quarter, core pears, slice into wedges and lightly brown them in a non-stick pan without added fat.

4. 4.

   For the foam, combine Gorgonzola and cream cheese with vegetable stock and white wine in a pot and bring to 80 °C. Season with salt, pepper and nutmeg. Strain the sauce through a fine sieve and gently whip it with an immersion blender.

5. 5.

   Briefly toss the pasta in olive oil. Plate, pour over the cheese foam, and garnish with pears and onions.