Pear Risotto with Gorgonzola and Raw Ham Roses

A refined and elegant first course proposal. A reinterpretation of an always appreciated classic, the "pear and gorgonzola risotto", which also in this proposed version is confirmed as a winner. A classy and elegant dish, where the strong flavor of gorgonzola is balanced by the sugary sweetness of pears. The presence of raw ham, with its aromaticity, harmonizes and dilutes the peculiar and decisive flavor of blue cheese. A delicious and creamy risotto, perfect to present at the table on a special occasion. There are only a few days left before this holiday, and many of us are looking for an easy, fast, but at the same time chic menu. We want delicious and tasty recipes, but easy to make to amaze our guests. The choice of what to cook originates from the culinary traditions of one's city, region or family. As first courses, both pasta and rice become the protagonists of the culinary proposals for the holidays. They also represent the perfect time to review and refresh traditional dishes with a modern touch. Pears are a fruit that appeals to young and old alike for their unique flavor. There are as many as 3000 varieties of pears, which are harvested in late summer and early autumn. This fruit is a real treasure trove of beneficial properties. It is suitable for inclusion in many diets, including low-calorie, low-cholesterol and for those suffering from diabetes. Pears are low-calorie, high in water, and contain plenty of fiber, antioxidants, and vitamins. Their origins are lost in the mists of time. Now let's see what we need to make our Pear Risotto with Gorgonzola and Raw Ham Roses. Ingredients 320 grams of Arborio Rice 1 shallot 1 glass of dry white wine 150 grams of spicy gorgonzola 2 pears extra virgin olive oil 60 grams of butter 80 grams of grated Parmigiano Reggiano cheese 100 grams of raw ham Ingredients for the vegetable broth 1 onion cloves a few celery sticks 2 carrots peppercorns Preparation Let's prepare the broth Peel an onion and thread it with a few cloves. Cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water. Bring to a boil and cook for an hour. Let's prepare the risotto In a saucepan, finely chop the shallot and sauté it with a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes. Deglaze with white wine. Cook the rice, adding vegetable broth when necessary. Let's complete the dish Wash, peel and dice the pears. Blend half of the pear cubes and set aside. Five minutes after the rice is cooked, add the chopped gorgonzola (without the crust), the diced pears and the blended pears.Turn off the heat and stir in the butter and grated cheese. Serve with raw ham roses.