Risotto with Gorgonzola, Pear and Walnuts

pin-2Risotto with Gorgonzola, Pear and Walnuts is a delicious and tasty first course, perfect if served on special occasions, such as a romantic dinner for two. The strong taste of gorgonzola cheese is softened by the sweet and juicy pear flavour and enriched with crunchy chopped walnuts.

If you have not tasted this particular combination of flavors yet, try our recipe for Risotto with Gorgonzola, Pear and Walnuts. You will be not disappointed!


Risotto with Gorgonzola, Pear and Walnuts Recipe

Prep Time: 15 Min
Cook Time: 20 Min
Yields : 4

Ingredients

  • 350 g (12,35 oz or 2 cups) – Carnaroli rice
  • 1- shallot
  • 1- Williams pear
  • 200 gr (7 oz) – Gorgonzola cheese
  • 8/10 – shelled walnuts
  • 1/2 cup dry white wine
  • 1 lt – vegetable stock
  • 2 – tablespoons extra virgin olive oil
  • 60 g (about 2 oz) – butter

Directions

Risotto with Gorgonzola

Are you ready to learn how to make Risotto with Gorgonzola, Pears and Walnuts? Well, let’s get start then! Begin preparing a vegetable stock, then chop coarsely the walnuts and set them aside. Finely chop the shallot and place it in a pan with 30 g butter (1). Cook it for 2/3 minutes then add the rice (2). Toast it for a few minutes, stir then add the white wine and let it evaporate (3).

Risotto with Gorgonzola Pear and Walnuts

As the rice dries out, add gradually a ladle of stock at a time (4), until completely cooked (about 15-18 minutes). Meanwhile, peel the pear, remove its seeds and cut it into small pieces (5). Take off the gorgonzola crust and cut it into small pieces as well (6).

Risotto with Gorgonzola Pear and Walnuts

About 5 minutes before the risotto is ready, add gorgonzola and pear (7). When the risotto is ready, turn off the heat and add chopped walnuts, grated Parmesan and the remaining butter (8-9). Stir very well and serve immediatly.

Summary
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Risotto with Gorgonzola, Pear and Walnuts
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Risotto with Gorgonzola, Pear and Walnuts Ingredients Box

Prep Time: 15 min
Cook Time: 20 min
Yields: 4
  • 350 g (12,35 oz or 2 cups) – Carnaroli rice
  • 1- shallot
  • 1- Williams pear
  • 200 gr (7 oz) – Gorgonzola cheese
  • 8/10 – shelled walnuts
  • 1/2 cup dry white wine
  • 1 lt – vegetable stock
  • 2 – tablespoons extra virgin olive oil
  • 60 g (about 2 oz) – butter

author-avatar

I love all red things, reading novels, Milan football team, spaghetti and dark chocolate. I have wonderful memories of my grandmother who Involved me in the kitchen from a very early age. She was kind and patient and generous with her time. Some of my favorite childhood memories involve being in the kitchen with her while she was cooking Risotto alla Milanese or Polenta. And the bonus of it was that she always made me taste everything.