Pear and gorgonzola risotto with crispy ham and Parmesan cheese

Cut half an onion and one of the 2 pears we are going to use into small pieces. The pear must be properly peeled. Brown the onion in a frying pan with a dash of olive oil and a pinch of salt. When the onion is golden brown add 1 and a half glasses of rice (amount for two people) and stir for one minute. We can use long rice, but the indicated one is very good. After a minute add half a glass of white wine and let the alcohol evaporate.

We take advantage while the alcohol evaporates to add in a small saucepan the vegetable broth. We will be adding the boiling broth to the rice, ladle by ladle, and never adding more if the previous one is not totally integrated in the rice. It will be in the first saucepan that we add when we add the first pear, which at the end of the dish will give it a lot of flavor, since it will be almost dissolved. Stir the rice with a paddle constantly for about 20 minutes over medium heat. It will depend on the rice.

It will be in the last ladle of broth when we add half a cut and peeled pear. This piece will be more noticeable than the first one we have used. When we have all the necessary broth integrated in the rice, we taste and rectify if it is necessary of salt. It is now when we add 110-120 gr of cut gorgonzola cheese with the fire already turned off and we continue stirring.

While we finish stirring the cheese, we make the parmesan cheese crisp. It can be done in the oven, or as in our case in a small frying pan, in which over medium-high heat we put a piece of paper suitable for oven and a stretched mound of grated cheese on top and cover it with another piece of baking paper. After a few minutes we will have it. In the same frying pan, and once the crispy cheese is finished, we take advantage and make some strips of ham and turn them over and over again.

All that remains is to plate the rice, add a pinch of parsley and the two crunchies. IMPORTANT! We eat this dish freshly made!