Risotto with pear and gorgonzola cheese
1 serving
25 minutes
Risotto with pear and gorgonzola cheese is a refined dish of Italian cuisine that combines a delicate creamy texture with a sophisticated balance of sweetness and spiciness. This recipe is inspired by the northern regions of Italy, where delicate combinations of fruits and cheeses are valued. The pear adds a soft fruity sweetness that beautifully contrasts with the rich, tangy flavor of gorgonzola. White wine adds a slight acidity, while parmesan and butter complete the composition, making the risotto velvety and tender. It’s an ideal choice for a romantic dinner or festive gathering when you want to impress guests with an elegant blend of flavors. The garnish of pear slices and pieces of gorgonzola not only highlights the dish's elegance but also makes it visually appealing.
1
Chop the shallots into small cubes and sauté in olive oil until translucent. Add the rice and fry together with the onion for 2 minutes until the rice is heated.
- Shallot: 30 g
- Olive oil: 20 ml
- Arborio rice: 80 g
2
Pour in white dry wine and reduce while stirring constantly. Cook the rice for 15 minutes, adding broth in small portions and stirring. Cut the pear in half. Peel and core one half. Chop finely. Add half of the gorgonzola cheese, all grated parmesan, and chopped pear to the rice. Season with salt and pepper, add butter and gently mix. Cook until done.
- Dry white wine: 50 ml
- Vegetable broth: 200 ml
- Pears: 70 g
- Gorgonzola cheese: 50 g
- Parmesan (Parmigiano Reggiano): 20 g
- Butter: 20 g
- Ground white pepper: 2 g
- Salt: 2 g
3
Slice the second half of the pear and cube the remaining gorgonzola. Plate the risotto and garnish with pear slices and gorgonzola.
- Pears: 70 g
- Gorgonzola cheese: 50 g
