- Cooking at the table
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01. February 2017
Peel the onion and the garlic clove and chop finely. Halve the vanilla pod and scrape out the seeds. Put the pod and seeds on one side. Heat the olive oil in the Hotpan. Lightly fry the chopped onion and garlic in it. Then add the risotto rice and brown together. Douse with the white wine and allow to reduce. Add the vanilla seeds and the pod.
Add the vegetable stock and bring to the boil whilst stirring. Close the Hotpan, place in the thermal holder and allow to soft cook in it for approx. 20 minutes. During this time do not open the lid. Meanwhile wash the pears and dice finely, mix with a squirt of lemon juice. Heat the butter in a small pan; lightly fry the diced pear in it. Put on one side.
Open the Hotpan lid and place the pan back on the hob. Crumble the Gorgonzola into the risotto and bring to the boil once more until the rice is cooked al dente and the Gorgonzola has melted. Season the risotto to taste with salt and pepper. Then stir the diced pears into the risotto. Serve the risotto with fresh thyme leaves.