Risotto with Gorgonzola and flamed Xanté pears

Risotto with Gorgonzola and flamed Xanté pears

Ready in: approximately 30 minutes
4 servings

Risotto

  • 3–4 shallots
  • 1 clove of garlic
  • 3 teaspoons olive oil
  • 1 tablespoon butter
  • 3 dl or 1.2 cups risotto rice
  • 1 dl or 0.4 cups dry white wine
  • approximately 6 dl or 2.5 cups chicken or vegetable stock
  • 150 g or 0.3 lbs Gorgonzola cheese
  • 2 pears chopped into small pieces
  • (cubes of approximately 0.5 cm or 0.2 inches thick)
  • salt and pepper to taste

In addition

  • 1 pear chopped into small pieces
  • 1 tablespoon butter
  • 3–4 tablespoons Xanté liqueur
  • grated Parmesan cheese
  • sage leaves

Sauté the minced onion in the butter and oil and mix in a large pan. Add the rice and continue sautéing for a few minutes. Add the white wine and stir until the liquid is fully absorbed. Add the stock little by little while stirring constantly. When the rice is al dente, add the cheese and chopped pears and stir them into the risotto. Serve the risotto on hot plates.

Sauté the pears in butter in a skillet. Add Xanté and set alight. Allow to burn for a while, ladle the pears and sauce over each serving and garnish with sage leaves. You can also garnish the risotto with grated Parmesan cheese.