Risotto with pears and blue cheese

4 servings

60 minutes

Risotto with pears and blue cheese is a refined dish of European cuisine that combines the creaminess of risotto with the sweet juiciness of ripe pears and the tangy creamy texture of gorgonzola cheese. This recipe is about the harmony of contrasts, where soft Arborio rice absorbs the aromas of wine and caramelized pear, while the salty cheese adds richness and depth of flavor. Historically, risotto is a classic of Italian cuisine, but modern variations like this allow for experimentation with new flavors. The dish is perfect for an exquisite dinner, highlighting the elegance of flavor combinations. It is served hot immediately after preparation to maintain its ideal creamy consistency and pairs excellently with a light white wine that complements the sweetness of the pear and richness of the cheese.

Energy value per serving

• Calories: 548.5
• Proteins: 15g
• Fats: 15.8g
• Carbohydrates: 84.8g

Ingredients

• Arborio rice: 300 g
• Pears: 3 pc
• Gorgonzola cheese: 150 g
• Onion: 2 head
• Parsley: 1 bunch
• Dry white wine: 100 ml
• Butter: 1 tbsp
• Carrot: 1 pc
• Celery stalk: 1 pc
• Bay leaf: 1 pc
• Garlic: 3 clove
• Black peppercorns: 3 pc
• Sea salt: pinch

Cooking steps

1. Prepare the broth: peel and chop the carrot, garlic, and 1 onion coarsely.

   Required ingredients:

   • Carrot: 1 piece
   • Garlic: 3 cloves
   • Onion: 2 heads

2. Cut the celery into several pieces.

   Required ingredients:

   • Celery stalk: 1 piece

3. Pour 1 1/5 liters of water over the prepared vegetables, add salt, pepper, and bay leaf, and cook the broth. Strain the finished broth.

   Required ingredients:

   • Bay leaf: 1 piece
   • Black peppercorns: 3 pieces
   • Sea salt:  pinch

4. Peel the remaining onion and chop it finely.

   Required ingredients:

   • Onion: 2 heads

5. Cut the cheese into cubes.

   Required ingredients:

   • Gorgonzola cheese: 150 g

6. Remove the core with seeds from the pears and slice them.

   Required ingredients:

   • Pears: 3 pieces

7. Chop the parsley finely.

   Required ingredients:

   • Parsley: 1 bunch

8. In a deep skillet with a thick bottom, heat the butter, sauté the onion until translucent, add slices of one pear and warm for a couple more minutes.

   Required ingredients:

   • Butter: 1 tablespoon
   • Onion: 2 heads
   • Pears: 3 pieces

9. Add the rice, mix it to absorb the aromas of onion and pear, pour in the wine, and then evaporate it over high heat.

   Required ingredients:

   • Arborio rice: 300 g
   • Dry white wine: 100 ml

10. Gradually add broth, ladle by ladle. Cook the risotto for 18-20 minutes, stirring constantly.

    Required ingredients:

    • Carrot: 1 piece
    • Onion: 2 heads
    • Garlic: 3 cloves

11. At the end, add the remaining pears and cheese cubes, and sprinkle with parsley.

    Required ingredients:

    • Pears: 3 pieces
    • Gorgonzola cheese: 150 g
    • Parsley: 1 bunch

12. Gently mix and serve immediately.