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You are here: Home / Recipes / Fruits / PEAR AND GORGONZOLA RISOTTO

PEAR AND GORGONZOLA RISOTTO

August 29, 2012 By Manu 8 Comments

Pear and Gorgonzola Risotto

If you follow this blog more or less regularly, you already know I have a huge love for blue cheese.  And to me, gorgonzola is the king of blue cheeses… I guess I am also biased as I was born not too far from a place called Gorgonzola, from where the cheese supposedly originates.  I always say as a true cheese lover: “the smellier, the better”.  My 5 year old doesn’t agree with me, but my not even 3 year old seems to have taken after mummy.  In fact, she loved this risotto and kept asking for more.  Pairing cheese with pears may appear as an innovative idea, but it is actually a classic.  So much so that in Italy we have a saying that goes: “al contadino non far sapere quant’è buono il cacio con le pere” (don’t let the farmer know how good cheese is with pears)… or you would not share them!  So, this pairing must have been around for a while.  No wonder… it is delicious!  Give this risotto a try and let me know!  Buon appetito!

 

Ingredients (for 4 persons):
320 gms – 11.3 oz. rice (Arborio, Carnaroli or Vialone nano)
½ onion, finely chopped
200 gms – 7 oz. gorgonzola
2 medium pears, cubed
2 tbsp extra virgin olive oil
50 ml – 1.7 oz. white wine
1 lt – 33.8 oz. salty water or vegetable stock (I used water as I did not want the stock to overpower the delicate flavour of the ingredients)
4 tbsp Parmigiano Reggiano, finely grated
30 gms – 2 tbsp butter
Salt to taste

NOTE: the pictures are for ½ a dose.

Start by putting the water with a pinch of salt in a pot and heat it on the fire.  The water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it.

Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.  Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.  Now pour in the white wine and let the alcohol burn off by cooking on a high flame.  Then add enough hot water or stock to cover the rice and turn the fire to medium-low.  Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked.  It is going to take approximately 18 to 20 minutes depending on the rice you are using.

When the rice is ready, put the fire off and add the butter, grated Parmigiano Reggiano, gorgonzola and the cubed pears to it.  Mix very well, until the rice becomes creamy.

Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky.  You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.

Pear and Gorgonzola Risotto

Serve immediately.

Pear and Gorgonzola Risotto
Print

Pear and Gorgonzola Risotto

The recipe for a creamy risotto made with pears and gorgonzola.
Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
  • ½ onion finely chopped
  • 200 gms – 7 oz. gorgonzola
  • 2 medium pears cubed
  • 2 tbsp extra virgin olive oil
  • 50 ml – 1.7 oz. white wine
  • 1 lt – 33.8 oz. salty water or vegetable stock I used water as I did not want the stock to overpower the delicate flavour of the ingredients
  • 4 tbsp Parmigiano Reggiano finely grated
  • 30 gms – 2 tbsp butter
  • Salt to taste

Instructions

  1. Start by putting the water with a pinch of salt in a pot and heat it on the fire. The water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it.
  2. Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent. Now pour in the white wine and let the alcohol burn off by cooking on a high flame. Then add enough hot water or stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
  3. When the rice is ready, put the fire off and add the butter, grated Parmigiano Reggiano, gorgonzola and the cubed pears to it. Mix very well, until the rice becomes creamy.
  4. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed. Check for salt and season to your liking.
  5. Serve immediately.

Pear and Gorgonzola Risotto

So, what’s you favourite cheese ever??

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Related Posts:

  • RADICCHIO AND GORGONZOLA RISOTTO
  • TALEGGIO AND APPLE RISOTTO
  • Castelmagno and Pear Risotto
  • Pumpkin Risotto with Gorgonzola Sauce
  • PORCINI RISOTTO

Filed Under: Fruits, Italian, Mains, Rice, Vegetarian Tagged With: blue cheese, cheese, dinner, fruits, gorgonzola, Italian, Italy, lunch, main, pear, pears, rice, risotto, vegetarian

« GRANITA AL CAFFÈ CON PANNA
RICOTTA AND LEMON MUFFINS »

Comments

  1. Suzanne Perazzini says

    August 31, 2012 at 9:21 am

    Yes, it is a classic pairing in Italy. I remember it well. However I am with your five-year-old – I have never acquired a taste for blue cheeses. But I love risotto.

    Reply
  2. JC Marc says

    August 31, 2012 at 10:20 am

    Manu, would this work with a havarti, or swiss? This looks delicious as is, but my husband is not a fan of gorgonzola. I love your creativity. Thank you for sharing.

    Reply
    • Manu says

      September 3, 2012 at 3:27 pm

      Sorry I am so late in replying… I have been out of town for a few days and I am finally catching up with my mail! You could substitute gorgonzola with any creamy cheese… something that melts nicely. 🙂 Let me know!

      Reply
      • JC Marc says

        November 14, 2012 at 9:27 am

        This is a delicious risotto. I used goat cheese and the consistency and flavor was fantastic. Thank you so much for sharing this delightful recipe.

        Reply
  3. mjskit says

    August 31, 2012 at 1:31 pm

    One of my favorite fall snacks is pear, stilton cheese and a glass of port. So when I saw this risotto I knew I would have to make it. What a mouth full of happiness. 🙂

    Reply
  4. Paulo fickel says

    April 11, 2013 at 3:04 am

    Sou chefe de cozinha no sul do Brasil. O risoto e a paella São meus pratos favoritos. Em eventos erspeciais sempre sírio risoto. Está sua receita é simples mas de sabor divino! Pretendo fazer em breve!parabéns pelo seu trabalho.

    Reply

Trackbacks

  1. Gorgonzola – The Italian Blue | DisgracesOnTheMenu says:
    October 19, 2015 at 5:29 pm

    […] Pear and Gorgonzola Risotto […]

    Reply
  2. Gorgonzola - The Italian Blue - Quatro Fromaggio and Other Disgraces on the Menu says:
    June 19, 2017 at 2:17 pm

    […] Pear and Gorgonzola Risotto […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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