Recipe Created By:

Carmela Sereno Hayes



ready in

25 minutes



What you will need

  • 300g Riso Gallo Traditional Risotto Rice
  • 2 small pears (peeled, cored and cubed into 1cm pieces)
  • 1 small lemon juice
  • 1 litre vegetable stock
  • 50g walnuts shelled
  • 2 tbsp or a good glug of Extra Virgin Olive Oil
  • 2 banana shallots (peeled and finely chopped
  • 2 garlic cloves (peeled and crushed)
  • 200ml white dry vermouth
  • Salt & pepper to season
  • 25g butter
  • 125g gorgonzola or dolcelatte
  • 1 tsp fresh thyme leaves
  • 1 small tsp Mostarda di pere per plate (tangy pear mustard) optional

How to prepare:

A perfect trio of ingredients paired into a decadent, rich and moreish risotto. Pear, gorgonzola, and walnut and classically well suited and with the added sweet warmth of the mostarda di pere, this risotto is absolutely exquisite, perfect for any dinner table.

Place the cubed pears into a small bowl of water and add the juice of a small lemon. This will stop any discolouring.

Bring the vegetable stock up to a simmer.

Place the walnuts onto a baking tray and bake at 170C (fan-assisted) for 10 minutes. Cool and blitz or pound with a pestle and mortar, set aside.

Into a large, shallow sauté pan add the extra virgin olive oil and fry the banana shallots off until translucent. Add the garlic and stir.
Scatter in the rice and toast for one minute, stirring intermittently. Pour in the vermouth and reduce.

Drain the cubed pears and pat them dry. Place the pears into the risotto pan and stir.

Slowly, ladle by ladle add a little vegetable stock, once the rice has absorbed the stock, add another ladle until the risotto is delicious and aldente, yet cooked through. This may take 15-18 minutes or so.

Season well with pepper and only a pinch of salt as the gorgonzola is salty.

Remove the risotto from the heat. Add the butter and crumble the gorgonzola into the risotto, stir well to incorporate. Cover the risotto with a clean tea-towel and clamp on a lid. Allow the risotto to rest for 5 – 10 minutes.

Spoon the risotto onto warmed plates, tap the base of each plate so that the risotto falls into a single layer. Scatter over a few thyme leaves and add a dusting of walnut powder.

The mostarda di pere offers a sweet yet punchy warmth, it’s totally optional but very much a welcomed addition when spooned through or on top of each plate or risotto.

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