The contrast between salty gorgonzola and sweet pears makes for a mouthwatering combination. Crunchy bits of walnut go well with the creamy risotto. It is simple yet elegant and can be prepared in just half an hour (if you have broth on hand). It’s great for a weeknight dinner and fancy enough for guests.
Originally this recipe came from an old „Brigitte“ (a german womens magazine) that was published in 1994 (!). I have made it many times over the years and tweaked it to my liking.
Serve with a light white wine from the Kaiserstuhl.
Warum ist dieser Beitrag auf Englisch? Und hier die Umrechnungshilfen
