Ettore Botrini has been awarded two Michelin stars for his Corfu restaurant Etrusco and Botrinis in Halandri, Athens (www.botrinis.com)
In a wide frying pan over low heat, melt the butter, add the shallots and saute. Then pour in the rice and toast it for 3-4 minutes. Add a pear and toast again. Then add the white wine and watch the taste for salt and pepper. Add slowly boiling stock to the rice and stir. Repeat each time the stock evaporates. Five minutes before end time add gorgonzola, parmesan and another pear and stir again. After 20 minutes from the time we added the rice, our risotto is ready. Remove from heat, cover for 2 -3 minutes to rest, sprinkle with walnuts and serve.
The key point for the match is the creamy texture of the risotto needing a full body wine that retains its acidity without being too fruity or overwhelming. A nice wine pair for this rich in texture and spicy dish would be an equally rich and creamy Vidiano from Crete or a Goustolidi from Zakynthos.