Pear and Gorgonzola Risotto, a creamy and refined first course, perfect for surprising your guests or indulging in a gourmet treat on a special evening.
This unique combination brings together the delicate sweetness of pears with the intense flavor of gorgonzola, creating a balance of flavors that captivates from the first bite. The aroma of fresh thyme and a touch of black pepper adds an irresistible aromatic note, ensuring this recipe’s success.
Prepared with Carnaroli rice, the king of risottos, this dish guarantees perfect consistency and a velvety creaminess. It is ideal for those who love experimenting with quality ingredients and for those looking for an elegant yet simple idea to create. With just a few steps and careful cooking, you can bring to the table a dish that celebrates autumn and winter with style.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 595.56 (Kcal)
- Carbohydrates 87.91 (g) of which sugars 4.05 (g)
- Proteins 13.16 (g)
- Fat 16.79 (g) of which saturated 10.52 (g)of which unsaturated 6.09 (g)
- Fibers 2.92 (g)
- Sodium 724.25 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pear and Gorgonzola Risotto
- 2 cups Carnaroli rice
- 2 pears
- 1/4 cup gorgonzola cheese
- 3.5 tbsp butter
- 1/2 cup leeks
- 1 glass white wine
- 3 1/2 cups vegetable broth
- 2 sprigs thyme
- to taste black pepper
Tools
- Chopping Board
- Knife
- Small Pot
- Blender
- Pan
- Ladles
Pear and Mascarpone Risotto Recipe
Start the preparation of the pear and mascarpone risotto by heating a knob of butter and a couple of sprigs of thyme in a pan.
Meanwhile, clean the leek, wash it, and chop it.
Put the leek in the pan with the butter and let it soften for about fifteen minutes, adding water or vegetable broth as needed.
Remove the rosemary sprigs from the pan and add the Carnaroli rice.
Toast it for a couple of minutes and then deglaze with white wine.
Once the wine has evaporated, cover the rice with vegetable broth or salted boiling water and cook over medium heat for 10 minutes.
Wash the pears, peel them if you prefer, but it’s not essential.
Cut them in half and remove the core.
Dice one pear and blend the other.
Add both the diced pear and pear pulp to the rice, stir, and continue cooking, adding water or broth as needed.
Turn off the stove. Add a knob of butter and the gorgonzola to the pan.
Stir the risotto away from the stove until the butter and gorgonzola are completely dissolved into the rice.
Finish the pear and gorgonzola risotto with a sprinkle of black pepper and serve immediately.
Pear and Gorgonzola Risotto
Check this section for clarifications, if you don’t find the answer to your question, comment or write to me using the form below.
This recipe is part of the collection Collection of original and delicious risottos
This recipe is part of the collection Collection of original and delicious risottos
FAQ (Frequently Asked Questions)
Can I replace gorgonzola with another cheese?
Yes, you can replace gorgonzola with creamy cheeses like taleggio, brie, or mascarpone for a milder flavor, or with roquefort if you prefer a stronger taste.
Yes, you can replace gorgonzola with creamy cheeses like taleggio, brie, or mascarpone for a milder flavor, or with roquefort if you prefer a stronger taste.
Can I use a different type of rice?
Carnaroli rice is ideal for risotto due to its ability to hold its shape and release starch, ensuring a creamy result. Vialone Nano or Arborio are also good alternatives.
Carnaroli rice is ideal for risotto due to its ability to hold its shape and release starch, ensuring a creamy result. Vialone Nano or Arborio are also good alternatives.
Which wine pairs best with pear and gorgonzola risotto?
An aromatic white wine like a Gewürztraminer or a Sauvignon Blanc is perfect to enhance the flavors of the dish.
An aromatic white wine like a Gewürztraminer or a Sauvignon Blanc is perfect to enhance the flavors of the dish.
Do the pears need to be very ripe?
It’s better to choose pears that are ripe but not too soft, like Williams or Abate, which hold their shape during cooking and provide the right balance of sweetness.
It’s better to choose pears that are ripe but not too soft, like Williams or Abate, which hold their shape during cooking and provide the right balance of sweetness.
Can I add nuts to the risotto?
Yes, chopped walnuts or toasted hazelnuts pair wonderfully and add a pleasant crunch.
Yes, chopped walnuts or toasted hazelnuts pair wonderfully and add a pleasant crunch.
With pears, I also made the Pear Crumble and Custard with Spicy Provolone Valpadana DOP
For questions, curiosities or if you want to collaborate with me, use the contact form below:
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