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Pear and Gorgonzola Risotto

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


  • 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


  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.