Risotto with pears and gorgonzola

Risotto with pears and gorgonzola is a dish that combines the sweetness of pears with the savoriness of gorgonzola, creating a very pleasant balance of flavors. Here’s the recipe:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 2 ripe but firm pears
• 150 g of sweet gorgonzola
• 1 shallot
• 1 liter of hot vegetable broth
• 1/2 glass of dry white wine
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• Grated Parmesan cheese to taste
• Salt and pepper to taste

Preparation

1. Start by finely chopping the shallot and cutting the pears into cubes after peeling them.
2. In a large pan, sauté the shallot with the extra virgin olive oil until it becomes transparent. Add the pear cubes and cook for a few minutes.
3. Add the rice and toast it for about one minute, stirring frequently. Deglaze with the white wine and let the alcohol evaporate over high heat.
4. Reduce the heat and begin to add the hot broth one ladle at a time, stirring constantly and waiting for the liquid to be absorbed by the rice before adding the next ladle.
5. Midway through the rice’s cooking time, add the gorgonzola cut into pieces, letting it melt into the risotto and stirring gently.
6. Once the rice is cooked al dente, turn off the heat and stir in the butter and grated Parmesan cheese. Adjust salt and pepper to taste.
7. Let the risotto rest for a minute with the lid on, then serve it hot.

Curiosity

Risotto with pears and gorgonzola is a first course that is often found on autumn menus, when pears are in full season. This preparation reflects the Italian tradition of combining fruit and cheese to create surprising combinations, much like the famous pairing of figs and prosciutto.