Risotto with Gorgonzola, Pears and Walnuts

Method

1. Toast the chopped walnuts with thyme leaves over medium heat for a few minutes, being careful not to burn them. Set aside.
2. Peel the pears, cut them in half and then into cubes of about 0.5 cm.
3. In the same pan, melt the butter and add the pear cubes. Caramelize them over medium heat, adding thyme, salt and a little pepper if desired.
4. Raise the heat and deglaze with white wine. Cook until the liquid has evaporated, then set the pears aside.
5. In a separate pot, toast the rice over medium heat, stirring constantly for about 2 minutes, being careful not to burn it. Add a pinch of salt.
6. Do not deglaze with wine (already used for pears). Start adding hot broth, one ladle at a time, stirring and letting the rice absorb before adding more, until the rice is cooked al dente.
7. Turn off the heat. Add very cold butter and stir immediately to stop the cooking and prevent the cheese from separating. Then add the gorgonzola and mix until melted. If the risotto becomes too dry, adjust with a little broth.
8. Add the caramelized pears and a pinch of pepper. Stir gently.
9. Plate the risotto, spread it slightly, and top with the toasted walnut granules (or hazelnut granules as mentioned) and a little fresh thyme.