This versatile Italian dish isn't as difficult as you may think and makes a great standby entertaining recipe for when friends drop by.

Ingredients for 4 persons

For the broth:

1 lt water
1 onion
2 carrot
1 celery
1 tomato
2 bay leaves
salt

For the rice:

1 ½ cups arborio rice
150 gr gorgonzola cheese
3 tablespoons prickly pear
2 tablespoons extra vergin olive oil
1 onion
2 glasses white-wine
30 gr butter
10 walnuts
salt
pepper

Preparation:

Start making the broth. Put in a pot the water, half onion, carrots, celery and tomato (previously cut), bay leaves, salt and boil.In the meantime, chop the half onion and fry it in a pan with extra virgin olive oil and some spoons of water. When the onion starts to turn golden brown, add rice and simmer with white wine until reduced for few minutes. Pour a bit of broth and start cooking the rice.
Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes. 4 minutes before the end of the cooking time, mix the rice with the butter and the prickly pear jam. Add the pieces of gorgonzola cheese, pepper and adjust the salt. Arrange the risotto on a platter and serve. 
 

 

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