Here is the last of Jan’s lot of recipes – Pear, Walnut and Gorgonzola Risotto. Thanks again Jan for allowing me to share x
Pear, Walnut and Gorgonzola Risotto
(4 people serving)
– 50 g Walnuts
– 40 g Butter
– 1 Shallot
– 300 g Rice
– 1 measuring cup White Wine
– 700 g Water
– 1 tablespoon Thermomix Vegetable Stock
– 120 g Gorgonzola Cheese
– 1 Pear
TM31 METHOD ON HOW TO PREPARE GORGONZOLA CHEESE, PEAR AND WALNUT RISOTTO
Grind walnuts and put aside.
Sauté butter with shallot. 2.30 Min. 90°C Speed 3.
Place the butterfly and add rice and walnuts. 2 Min. 100°C Speed 1/2 Reverse.
Pour in the wine. 1 Min. 100°C Speed 1/2 Reverse.
Add one teaspoon of Thermomix Vegetable Stock Cube and the water. 13 Min. 100°C Speed 1 Reverse.
About 4 Min. before the end of cooking add Gorgonzola cheese and pear cut into pieces.
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