The gorgonzola, pear, and walnut risotto is an elegant first course perfect for special occasions. An easy and quick recipe to prepare, especially because it is made in a pressure cooker. A practical cooking method, suitable for those with little time to prepare it and who do not want to give up the creaminess of the risotto.
Let’s talk a little about gorgonzola, an ingredient I consider fundamental in this recipe. It is said that the cheese takes its name from the town of Gorgonzola. An ancient cheese, whose production takes place precisely in these areas with the autumn milking of the transhumance returning from the pastures. The exact period of birth of this cheese is not known, but it is certain that its origins are Milanese. It is a blue-veined cheese, white in color with bluish streaks due to the formation of molds. There are two types: sweet and spicy, and for today’s recipe we use the spicy one.
In this recipe, the strong and spicy flavor of the gorgonzola pairs well with the soft and juicy flesh of the pears. Well, there’s a saying: “don’t let the farmer know how good cheese is with pears”. The presence of walnuts will then give a crunchy note to this delicious risotto. A combination of flavors that will win you over at the first forkful. Now follow me into the kitchen because the gorgonzola, pear, and walnut risotto in a pressure cooker will be ready in a click!
If you are interested in other risotto recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 653.20 (Kcal)
- Carbohydrates 68.36 (g) of which sugars 7.92 (g)
- Proteins 17.01 (g)
- Fat 30.73 (g) of which saturated 8.73 (g)of which unsaturated 4.37 (g)
- Fibers 3.76 (g)
- Sodium 2,138.42 (mg)
Indicative values for a portion of 361 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
- 1.1 cups Carnaroli rice
- 1/2 onion
- 2 tbsp extra virgin olive oil
- 1 Williams pear
- 3.5 oz gorgonzola
- 1.4 oz walnut kernels
- 21.2 oz vegetable broth
- 1/2 glass white wine (to taste)
- 0.9 oz grated Parmesan (for creaming)
- salt (to taste)
- walnut kernels (to taste)
Tools
- Pressure Cooker
- High-Sided Casserole
- Cutting Board
- Knife
Steps
First, prepare the vegetable broth and set it aside. Then clean the onion and chop half of it. Sauté it in the pan with the oil until slightly golden. Then add the rice and toast it for a few minutes over high heat. Then deglaze with the white wine allowing the alcohol to evaporate.
Pour in the hot broth, close the pot, and bring it to maximum power. From the start of the whistle, cook for 4 minutes. Meanwhile, clean the pear, peel it, and remove the core. Then cut it into cubes, and if you prefer, set aside a couple of thin slices for the final garnish. Also, cut the gorgonzola into cubes after removing the rind.
Once the cooking time for the risotto is over, gradually release the steam. Open the pot and add the pear and gorgonzola cubes. Then add the grated cheese and mix until the ingredients are well combined.
The gorgonzola, pear, and walnut risotto is ready! Serve it with some roughly crushed walnut kernels and the two slices of pear you set aside.
Variations and Tips for Gorgonzola, Pear, and Walnut Risotto
The gorgonzola, pear, and walnut risotto is best consumed immediately after cooking. Alternatively, you can store it in the fridge in a container with a lid for one or two days at most.
Information on gorgonzola taken from Wikipedia.
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FAQ Questions and Answers for Gorgonzola, Pear, and Walnut Risotto
What can I substitute for spicy gorgonzola?
You can alternatively use the sweet variety or taleggio.
Which variety of pear is best to use for this recipe?
I used Williams pears, but you can use the variety you prefer.
