Risotto with Gorgonzola, Pear and Walnuts is a delicious and tasty first course, perfect if served on special occasions. The strong taste of gorgonzola cheese is softened by the sweet and juicy pear flavour and enriched with crunchy chopped walnuts.
It’s a creamy, delicate risotto. The fruit we used is Williams pear, but you can use the quality of the season, if you prefer. About gorgonzola, chose the sweet quality because it’s a perfect match with the pear sweetness.
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
Ingredients
- 350 g (12,35 oz or 2 cups) of Carnaroli rice
- 1 little onion
- 1 Williams pear (or the quality you can find)
- 200 gr (7 oz) of gorgonzola cheese (the sweet quality)
- 8/10 of shelled walnuts
- 1/2 cup dry white wine
- 1 liter of vegetable stock
- 2 tablespoons extra virgin olive oil
- 60 g (about 2 oz) of butter
Directions
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).
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).
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.
No Replies to "Risotto with Gorgonzola, Pear and Walnuts"