Gorgonzola and pear risotto | Creamy Italian dinner

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then coarsely chop and set aside. Peel, core, and cut the pears into even, small cubes. Finely chop the shallots.

Bring the vegetable stock to a boil in a small saucepan, then keep warm on low heat at a gentle simmer.

Heat the olive oil and half of the butter (25 g) in a heavy-bottomed pan. Add the finely chopped shallots and sauté for 2-3 minutes until translucent without browning.