Start by heating up the broth and bring it to simmer. Set heat on low to keep it warm.
In a large pan placed over medium heat add a generous splash of extra virgin olive oil and finely chopped onions. Sautee onions for a few minutes until translucent.
Add risotto rice and stir well to coat all the grains with oil and onion mix.Toast the rice for a minute stirring continuously.
Add white wine to “deglaze” the pan and let simmer until wine has evaporated (about 2 minute).
Now it’s time to start adding the hot broth. Add one laddle at a time and stir. Wait for the rice to absorb almost all the broth before adding more.Continue adding the broth a laddle at a time and stirring frequently until absorbed.
Once rice is almost ready (should be still ‘al dente’) add diced pear.Stir well and continue cooking until rice is done.
Lastly, add diced gorgonzola cheese, stir well until it has melted and coated all the rice and risotto has a nice creamy texture.Add grated Parmesan cheese (optional, see notes above).
Let risotto rest in the pan for a few minutes.
Serve topped with chopped walnuts.You can also top individual servings with more Parmesan cheese to taste (optional).
Depending on the rice, risotto is usually ready in about 20-25 minutes. Like perfectly cooked pasta it should remain slightly “al dente”. With a slight bite but not raw or grainy.
The Best Pear Risotto Recipe https://www.italianrecipebook.com/pear-risotto/