4 tablespoons of butter
1 chopped onion
1 cup of risotto rice
½ cup of white wine
1 ½ liter of vegetable broth
4 Rocha Pears cut into small cubes
1 cup of Gorgonzola cheese
Salt q.s.
Fennel q.s.

In a pot, heat the butter and saute the onion until it gets white, add the rice and wine and let it evaporate.

Gradually add the vegetable stock, stirring constantly. Cook rice until the grains start to swell.

Add the pears and let the risotto finish cooking. When the risotto is practically cooked, add a few pieces of cheese, check the salt and correct if necessary.

Remove the pan from the heat and add the remaining cheese and the previously chopped fennel.

“Fount: petitchef.com – Fabiola Bianco”