Gorgonzola Risotto

For the Gorgonzola risotto, heat the butter and olive oil in a large pot, sauté the finely chopped onion until translucent, then add the rice and sauté briefly, followed by the white wine. The most important thing now is to stir until the liquid is reduced. Peel the pear, remove the core and cut the pear into pieces. Add pear pieces to the rice. Ladle in the chicken soup and stir again until the liquid is reduced. This process takes about 20 minutes. Finally, stir in the chopped gorgonzola and honey until the cheese has melted. Season to taste with salt and pepper. Finally garnish with the sage leaves fried in butter.

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