Risotto with Gorgonzola, Pears and Walnuts

Method

1. Toast the chopped walnuts with thyme for a few minutes.
2. Peel the pears and cut them into 0.5 cm cubes.
3. In the same pan, melt the butter and add the pear cubes; caramelize with thyme, salt, and pepper. Deglaze with white wine. Let it dry and set aside.
4. In a hot casserole, toast the rice stirring continuously for about 2 minutes. Add a pinch of salt.
5. Moisten the rice with hot broth, adding a few ladles at a time, stirring, until fully cooked.
6. Turn off the heat and mantecare: add very cold butter and mix, then add gorgonzola pieces. If too dry, add a little broth.
7. Add the caramelized pears and a pinch of pepper, mix.
8. Plate, finish with hazelnut granules and thyme.