Pear and gorgonzola risotto

The goodness of this dish is anticipated by peasant wisdom: here is the recipe for pear and gorgonzola risotto.

If you are looking for a perfect first course to serve for a special lunch or dinner, then this pear and gorgonzola risotto is the one for you! The famous saying goes "don't let the farmer know how good the cheese with pears is" and this first course is certainly an example of this.

Its taste is delicate, aromatic and with sweet and sour notes , capable of satisfying even the most demanding palates, not to mention its creaminess! If desired, you can also add walnuts to the recipe, so as to provide the dish with the crunchy note that it is missing. Let's see all the details for making gorgonzola and pear risotto.

How to prepare the pear and gorgonzola risotto recipe

1. To prepare the gorgonzola and pear risotto, start by peeling the shallot and slicing it finely.
2. Place it in a saucepan with the butter and brown it for a couple of minutes until it is tender and transparent.
3. Add the rice, toast and when it has become transparent, add the white wine.
4. Let the alcohol evaporate and add the boiling vegetable broth gradually. Leave to cook for 16-18 minutes depending on the variety of rice and season with salt and pepper.
5. In the meantime, remove the rind from the gorgonzola and cut it into small pieces. Peel the pears, remove the seeds and cut them into cubes of about half a teaspoon.
6. When there are 5 minutes left before the rice is cooked, add the diced pears. If you want a softer consistency, however, you can add them already during the roasting phase.
7. Once cooked, turn off the heat and stir in the butter, grated parmesan and diced gorgonzola (the spicy one is also excellent). Mix and let rest for two minutes before serving.

If you want, you can add 40 g of chopped walnuts with the knife together with the pears or as a final decoration to give a crunchy note to the dish. You will thus obtain a delicious and even more refined gorgonzola, pear and walnut risotto .

Adding pears while cooking is certainly the fastest way to make risotto with pears and gorgonzola but certainly not the only one. In fact, if you want you can leave one pear whole and blend the other to give further creaminess to the dish. Or sauté the diced pears separately with a drizzle of oil and a pinch of salt and add them when cooked.

We also leave you a video where you can see all the steps in detail including the addition of the pears which, in this case, are previously sautéed.

The combination of cheese and pears is among the most unusual but at the same time tasty. We recommend you also try the pear and taleggio risotto : also in this case the cheese is perfect to support and accompany the sweetness of this autumn fruit.

Conservation

The risotto should be enjoyed as soon as it is made when it is still creamy. If you have any leftovers, keep for a couple of days in the refrigerator, closed in an airtight container. Reheat it in a pan by adding a drop of milk or in the microwave.

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