Pannerone cheese and pear risotto

Gorgonzola and pear risotto is a very tasty variant that combines the sweetness of the pears with the saltiness and creaminess of the gorgonzola. Here’s how to prepare this delight:

Ingredients

• 320g of risotto rice (like Arborio or Carnaroli)
• 1 ripe but firm pear
• 150g of sweet gorgonzola cheese
• 1 shallot
• About 800ml of hot vegetable broth
• 1/2 glass of dry white wine
• 30g of butter
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Chopped walnuts for garnish (optional)

Preparation

1. Peel and finely chop the shallot, then sauté it in a saucepan with oil and a knob of butter until it becomes transparent.
2. Add the rice to toast; let it toast for a few minutes until it turns translucent, stirring to prevent sticking.
3. Deglaze with white wine and let the alcohol evaporate over medium-high heat.
4. Begin adding the hot broth, one ladle at a time, as the rice absorbs the previous liquid, stirring occasionally. This process should take about 16-18 minutes.
5. In the meantime, peel the pear and cut it into small cubes. If you prefer, you can sauté the pear cubes in a pan with a drizzle of oil or butter for a few minutes, to slightly caramelize them.
6. When the rice is almost al dente, add the pear pieces and diced gorgonzola. Season with salt and pepper.
7. Continue cooking until the rice is creamy and al dente; if necessary, add more broth.
8. Remove from heat and stir in a knob of butter, and if you wish, a bit of grated Parmesan cheese to further enrich the risotto.
9. Serve hot, garnishing with chopped walnuts for a crunchy touch.

The result will be a creamy and enveloping risotto, with the original touch of the pears balancing the strong personality of the gorgonzola. A dish that is certainly a hug of flavors and textures.