Risotto with gorgonzola and pear mustard



320 g Vialone Nano or Carnaroli rice
4 tablespoons of sweet Gorgonzola
15/20 g mantuan pear mustard
1 chopped shallot
1 tablespoon of extra virgin olive oil
Butter 1 walnut
1/2 glass of white wine
Freshly ground pepper
2 tablespoons of finely grated Grana Padano
2 teaspoons of BAUER Organic Meat Granular Broth
1 litre of water

By Barbara Fontanel


Bring 1 litre of water to boil and add 2 teaspoons of granular Organic BAUER Meat to obtain a good broth.

In a pot, fry the chopped shallot in oil and butter.
Add the rice and let it toast, stirring, for a few minutes.
Simmer with the white wine and, when it has evaporated, start cooking the risotto, combining the broth little by little, continuing to stir.

Halfway through cooking, gradually add the gorgonzola in spoonfuls and cook the risotto using the remaining broth.

When the risotto has reached the right cooking point (it will take about 12/15 minutes), turn off the heat and stir it by combining the chopped mustard with a couple of teaspoons of its preservative liquid and the finely grated Grana Padano. Add a grated fresh pepper and serve!