Rice, pears and gorgonzola
Instructions
Brown the onion with 80 g of butter.
Add the rice and chopped pears.
Toast and water with cognac.
Evaporate and add a bit of broth.
Half-cooked add the gorgonzola, water with more broth and finally stir in the remaining butter.
Serve on individual plates and garnish with a walnut.
Ingredients and dosing for 4 persons
- 400 g of superfino
- 200 g of gorgonzola cheese
- 100 g of butter
- 20 g of onion
- 2 pere soda pulp
- 4 nuts
- 2 cups of cognac
- Broth