Gorgonzola, pear, and walnut risotto is a tasty and flavorful dish that's easier to make than you might think! That of pear gorgonzola and walnuts risotto is a recipe that allows you to make a delicious first course, without difficulty.
The base of the dish is a classic risotto, prepared with vegetable broth, which is whipped at the end with gorgonzola and diced pears. A combination well-tested in the kitchen, in which the intensity of the cheese very happily meets the aromatic sweetness of the fruit.
Soft and enveloping, pear and gorgonzola risotto is perfect for dinner with friends or Sunday lunch.
Risottos with fruit can be the original idea that solves a special dinner, always reserving excellent surprises. Try our recipes Grape Risotto and Fresh Fig Risotto!
If you're a fan of classic Italian cuisine, or simply looking for something new and exciting to try, risotto with gorgonzola, pear and walnuts is a recipe that is sure to delight.
Ingredients
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 4
- 350 g (¾ pound) of Carnaroli rice or Arborio
- 1 small onion
- 1 Bartlett (Williams) pear
- 200 g (7 oz) of gorgonzola cheese (the sweet quality)
- 10 shelled walnuts
- 1 liter (~4 cups) of vegetable broth
- 2 tablespoons extra virgin olive oil
- 100 g (1 cup) of grated Parmigiano Reggiano
Instructions
Step 1) - First, prepare the vegetable broth. You can follow our recipe or use your favorite one. Keep the broth on low heat so it's hot and ready when you need it.
While the broth is heating, finely chop the onion. In a large pot, heat the olive oil over medium heat. Add the chopped onion and let it cook until it becomes soft and golden.
Add the rice to the pot with the onion.
Cook the Risotto
Step 2) - Stir the rice for about 2 minutes, allowing it to toast. This step helps bring out the flavors of the rice.
Now, slowly add the hot vegetable broth to the rice, one ladle at a time. Make sure the rice is completely covered with broth. Stir occasionally. Keep adding broth as the rice absorbs it. The rice should cook at a steady simmer.
Check the cooking time on your rice package. For Carnaroli rice, it usually takes about 20 minutes to cook. The secret to a perfect risotto is to cook it slowly and keep adding broth to keep it creamy.
Step 3) - While the rice is cooking, prepare the main ingredients. Peel the pear and cut it into small cubes. If your walnuts aren’t already shelled, crack them open and chop them into pieces. Cut the gorgonzola into chunks, removing the rind.
Step 4) - About 5 minutes before the rice is done, add the diced pear and gorgonzola to the pot. Stir well to let the cheese melt and the pear soften.
Step 5) - When the rice is fully cooked, turn off the heat. Stir in the chopped walnuts and some grated Parmigiano Reggiano cheese. Mix everything together until well combined.
Serve the risotto immediately while it's hot and creamy. Enjoy your delicious gorgonzola, pear, and walnut risotto!
YOU MUST ALSO READ:
- Italian Fondue Recipe
- Grapes Dipped in Gorgonzola and Pistachios
- Hazelnut Risotto with Pecorino Cheese
- Risi e Bisi | Authentic Venetian Rice and Peas
- Creamy Italian Mushroom Risotto | Risotto ai Funghi
- Pear and Gorgonzola Muffins
- Four Cheese Pasta Recipe (Penne ai 4 Formaggi)
Storage
If you have any leftover risotto, you can store it for later.
Let the risotto cool completely before storing it. Place it in an airtight container and refrigerate it. It will stay fresh for up to 2 days. When you're ready to eat it, you can reheat it on the stove or in the microwave.
It's not recommended to freeze risotto because the texture may change, becoming less creamy and more grainy.
For best results, it's always recommended to enjoy risotto freshly made, as it tastes best right after cooking!
Tips
- Use High-Quality Rice: Always choose a good quality risotto rice like Carnaroli or Arborio. These types of rice have the right starch content to give your risotto a creamy texture.
- Keep the Broth Hot: Make sure your vegetable broth is hot when you add it to the rice. Adding cold broth can slow down the cooking process and affect the texture of the risotto.
- Add Broth Gradually: Add the broth one ladle at a time, waiting for the rice to absorb it before adding more. This ensures the rice cooks evenly and stays creamy.
- Choose the right pear: The ideal pear for this risotto is a Bartlett (Williams) pear. Bartlett pears are juicy and have a sweet, aromatic flavor that pairs perfectly with the strong taste of gorgonzola. Their firm texture holds up well during cooking, so they won’t turn mushy in the risotto.
- Don’t Overcook the Pears: Add the diced pears just a few minutes before the risotto is finished cooking. You want them to be soft but still hold their shape, so they don’t turn mushy.
- Balance the Flavors: Gorgonzola is a strong cheese, so be sure to choose the sweet variety.
- Serve Immediately: Risotto is best served right away while it's hot and creamy. If it sits too long, it can become thick and lose its smooth texture.
Variations
Taleggio, Pear, and Walnut Risotto
If you want a milder, creamier flavor, you can substitute Taleggio for Gorgonzola. Taleggio is a semi-soft Italian cheese with a delicate, buttery taste, making it a great alternative for those who prefer a less intense cheese.
Simply follow the original recipe but replace the gorgonzola with the same amount of Taleggio, cutting it into small pieces and adding it to the risotto 5 minutes before the cooking is done.
The result is a smooth, rich risotto with the same lovely balance of sweetness from the pear and crunch from the walnuts, but with a more subtle cheese flavor.
Pear and Gorgonzola Risotto (No Walnuts)
For those who prefer a nut-free version or simply want a different texture, you can omit the walnuts from the recipe.
The rest of the steps remain the same, but without the walnuts, the dish becomes creamier and more focused on the contrast between the sharp gorgonzola and the sweet pears.
This version is perfect if you're looking for a simpler risotto or want to cater to guests with nut allergies.
Recipe Card
Risotto with Gorgonzola, Pear and Walnuts
Ingredients
- 350 g rice - ¾ pound of Carnaroli rice or Arborio
- 1 onion - small
- 1 pear Bartlett - Bartlett (Williams) pear
- 200 g cheese - 7 oz of gorgonzola cheese (the sweet quality)
- 10 walnuts
- 1 liter vegetable broth - ~4 cups
- 2 tablespoons olive oil - extra virgin
- 100 g Parmigiano Reggiano - 1 cup, grated
Instructions
- First, prepare the vegetable broth. You can follow our recipe or use your favorite one. Keep the broth on low heat so it's hot and ready when you need it.
- While the broth is heating, finely chop the onion. In a large pot, heat some olive oil over medium heat. Add the chopped onion and let it cook until it becomes soft and golden.
- Add the rice to the pot with the onion.
- Stir the rice for about 2 minutes, allowing it to toast. This step helps bring out the flavors of the rice.
- Now, slowly add the hot vegetable broth to the rice, one ladle at a time. Make sure the rice is completely covered with broth. Stir occasionally. Keep adding broth as the rice absorbs it. The rice should cook at a steady simmer.
- Check the cooking time on your rice package. For Carnaroli rice, it usually takes about 20 minutes to cook. The secret to a perfect risotto is to cook it slowly and keep adding broth to keep it creamy.
- While the rice is cooking, prepare the main ingredients. Peel the pear and cut it into small cubes. If your walnuts aren’t already shelled, crack them open and chop them into pieces. Cut the gorgonzola into chunks, removing the rind.
- About 5 minutes before the rice is done, add the diced pear and gorgonzola to the pot. Stir well to let the cheese melt and the pear soften.
- When the rice is fully cooked, turn off the heat. Stir in the chopped walnuts and some grated Parmigiano Reggiano cheese. Mix everything together until well combined.
- Serve the risotto immediately while it's hot and creamy. Enjoy your delicious gorgonzola, pear, and walnut risotto!
Adrian says
I made this risotto recipe with gorgonzola last night and it was a huge success! Thank you!