Warm toasted orzo salad with caramelized pears and gorgonzola

In a deep skillet, heat 1 tablespoon of extra virgin olive oil and a little butter. Add the dry orzo pasta and toast over medium heat for 2-3 minutes until golden brown and nutty in aroma.

Pour in the hot vegetable stock, add a pinch of salt, and bring to a boil, then reduce the heat to low. Cover and simmer for about 9-10 minutes until the pasta is tender yet pleasantly al dente and has absorbed the flavorful broth. Turn off the heat and let it rest warm.

In a dry skillet, toast the coarsely chopped walnuts for 2-3 minutes until fragrant, then transfer them to a small plate to cool.