280g of Black Arborio Rice
100g of Red Cabbage
2 Pears
2 cups of dry white wine
1 Onion
1 liter of Vegetable Broth
100g of Butter
100g of Gorgonzola Cheese
Salt to taste (be cautious as the cheese and broth can be quite salty)
Black Pepper to taste
280g of Black Arborio Rice
100g of Red Cabbage
2 Pears
2 cups of dry white wine
1 Onion
1 liter of Vegetable Broth
100g of Butter
100g of Gorgonzola Cheese
Salt to taste (be cautious as the cheese and broth can be quite salty)
Black Pepper to taste
Chop the onion into very thin slices, then into cubes
Fry them with a little butter until they're transparent
Add the rice and cook
Add the white wine and let it evaporate while stirring for 3 minutes
Add the vegetable broth gradually, stirring always until the rice is cooked
It should be quite saucy, as it will dry out slightly when served
Cut the pears into 1cm squares and shred the red cabbage
Combine the rest of the mixture with the cheese and black pepper before removing from heat
Finally add the butter
Use 12 half-moons of fruit and a handful of shredded red cabbage for garnish.
