Step 1

chop coarsely the walnuts

Step 2

Chop finely the onion and place it in a pan with 30 g butter

Step 3

Cook it for 2/3 minutes then add the rice

Step 4

Toast it for a few minutes, stir then add the white wine and let it evaporate

Step 5

add gradually a ladle of stock at a time

Step 6

Meanwhile, peel the pear, remove its seeds and cut it into small pieces

Step 7

remove the gorgonzola crust and cut it into small pieces as well

Step 8

add gorgonzola and pear

Step 9

When the risotto is ready, turn off the heat and add chopped walnuts, grated Parmesan and the remaining butter

Step 10

Stir very well and serve immediatly.