Risotto with Herb Porcini Mushrooms, Pears and Gorgonzola

Ingredients

• 1 Shallot
• 3 tbsp olive oil
• 250 g ORYZA (Selection Risottoreis Carnaroli)
• 700 ml hot vegetable broth
• 400 g Herb Porcini Mushrooms
• 1 pear
• 1 sprig rosemary
• Salt
• Pepper
• 100 g Gorgonzola (45% fat in the product)

Instructions

1. 1.

   Peel and chop the shallot. Heat 2 tbsp olive oil in a pot and sauté the shallot for 3 minutes over medium heat. Add the rice and stir for 2 minutes until the grains are translucent. Then pour in the broth and bring everything to a boil. Reduce to low heat, keep the pot uncovered, and simmer gently for 18–20 minutes, stirring occasionally.

2. 2.

   Clean the mushrooms and slice them. Wash the pear, halve it, core it, and cut into pieces. Heat the remaining oil in a large pan and brown the mushrooms over medium to high heat for 3–4 minutes. Add the pear pieces and cook for another 4 minutes. Wash the rosemary, shake off excess water, and pluck the needles. Season with salt, pepper and half of the rosemary.

3. 3.

   Cut the Gorgonzola into pieces and fold it into the risotto. Taste and adjust seasoning with salt and pepper. Plate the risotto with the mushroom‑pear mixture, sprinkle with the remaining rosemary and serve.