The pear and gorgonzola risotto is a flavorful, creamy, and surprising first course for the taste buds. It is a classic risotto that combines pears, with their natural sweetness, and gorgonzola, with its savory and distinctive flavor, creating a harmony of taste that will surprise even the most demanding and skeptical palates. After all, the famous saying “Do not let the farmer know how good cheese is with pears” is confirmed in this risotto that, besides being delicious, is also very simple to prepare.
Simply cook the risotto by toasting it with butter and onion, deglazing with white wine, and then moistening it with hot broth. A few minutes before the end of cooking, add diced pears and cubed gorgonzola. Off the heat, stir in butter and grated Parmesan and plate the pear and gorgonzola risotto with chopped hazelnuts and diced pear.
A risotto we can prepare when pears are in season, for special occasions like having guests over for lunch or dinner, or on holidays, or simply when we want to indulge in a flavorful dish. Try it and let us know what you think.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to prepare the Pear and Gorgonzola Risotto
- 1.75 cups Carnaroli rice
- 7 oz gorgonzola
- 3 pears
- 4.25 cups vegetable broth
- 1.75 oz hazelnuts
- 3.5 tbsp butter
- 1.75 oz grated Parmesan
- 1 glass white wine
- 1 onion
- salt
- 1 sprig marjoram
Tools to prepare the Pear and Gorgonzola Risotto
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Ladle
- 2 Stovetops
How to prepare the Pear and Gorgonzola Risotto
To prepare the pear and gorgonzola risotto, first peel and chop the onion.
Melt half of the butter in a large pan and add the onion, letting it brown.
Add the rice, let it toast for a few minutes, then add the white wine, allowing it to evaporate.
Cook the risotto by adding one or two ladles of hot vegetable broth as it dries out.
While the risotto is cooking, prepare the other ingredients. Peel two pears, remove the core, and dice them. Set aside the third pear for decoration.
Coarsely chop the hazelnuts.
Dice the gorgonzola.
A few minutes before the risotto is done, add the two diced pears and gorgonzola, and stir.
When the rice is well-cooked, off the heat, add the remaining butter and grated Parmesan and stir until creamy.
Plate the risotto garnishing with the remaining diced pear, some marjoram leaves, and the chopped hazelnuts.
Simo and Cicci recommend
You can store the risotto for a couple of days well-sealed in an airtight container in the fridge.
If you use organic pears, you can use them in their entirety without peeling them.
You can substitute hazelnuts with walnuts or, in case of allergies, you can simply omit them.
You can use either spicy gorgonzola for a more intense flavor or sweet gorgonzola if you prefer a milder risotto.
