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.
1
Prepare the broth: peel and chop the carrot, garlic, and 1 onion coarsely.
- Carrot: 1 piece
- Garlic: 3 cloves
- Onion: 2 heads
2
Cut the celery into several pieces.
- 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.
- Bay leaf: 1 piece
- Black peppercorns: 3 pieces
- Sea salt: pinch
4
Peel the remaining onion and chop it finely.
- Onion: 2 heads
5
Cut the cheese into cubes.
- Gorgonzola cheese: 150 g
6
Remove the core with seeds from the pears and slice them.
- Pears: 3 pieces
7
Chop the parsley finely.
- 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.
- 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.
- 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.
- Carrot: 1 piece
- Onion: 2 heads
- Garlic: 3 cloves
11
At the end, add the remaining pears and cheese cubes, and sprinkle with parsley.
- Pears: 3 pieces
- Gorgonzola cheese: 150 g
- Parsley: 1 bunch
12
Gently mix and serve immediately.
