Yes, I am still on my "apple kick"! I got the idea for this from a Jamie Oliver risotto recipe. I changed a couple of things and ended up with this really delicious fall dish.
1 batch of basic risotto
2 T. butter
1/2 c. freshly grated parmigiano
6 oz. gorgonzola, chopped
2 apples, peeled, cored, and chopped (I used honey crisp)
Several sprigs of thyme
1/2 c. chopped pecans, toasted
When risotto is done (still creamy and slightly wet), remove from heat, and stir in butter and parmigiano. Check seasoning for salt and pepper, and add if needed. Add gorgonzola, apples, thyme and stir to combine. Cover and let sit while you toast the pecan pieces in an empty skillet for a minute or two. Put risotto in bowls and top with
pecans and additional grated parmigiano if desired.