Risotto with gorgonzola, pears, and walnuts

The risotto with gorgonzola, pears, and walnuts is a refined and tasty dish that combines the intense flavor of the blue cheese with the sweetness of pears and the crunchiness of walnuts, all blended into a creamy risotto. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio)
• 1 ripe but firm pear
• 150 g of sweet gorgonzola cheese
• 50 g of shelled walnuts
• 1 small shallot
• 1 liter of hot vegetable broth
• 1/2 glass of dry white wine
• Butter (about 30 g)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• A few leaves of fresh parsley for garnish (optional)

Preparation

1. Begin by preparing the vegetable broth and keeping it warm on low heat.
2. Finely chop the shallot and sauté it over low heat with a drizzle of extra virgin olive oil and a knob of butter in a large pan until it becomes transparent.
3. Add the rice and toast it for about 2 minutes, stirring continuously until the grains become slightly translucent.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add a ladle of hot broth and continue cooking, adding more broth as the rice absorbs it, stirring occasionally.
6. Meanwhile, cut the pear into small cubes and roughly chop the walnuts. Set aside.
7. About halfway through the rice cooking time, add the pear cubes to the risotto.
8. When the rice is almost al dente, add the gorgonzola cut into small pieces and the walnuts, stirring gently until the cheese melts and the ingredients are well combined.
9. Finish cooking the rice, which should be al dente and creamy (the total cooking time will be about 18 minutes).
10. Off the heat, stir in a knob of butter and, if desired, some grated Parmesan cheese.
11. Adjust the seasoning with salt and pepper, stir and let the risotto rest for a minute.

Serve the risotto hot, garnished with a few leaves of parsley for a touch of color if you like.

Curiosity

Gorgonzola is a typical Italian blue cheese that can be sweet or spicy depending on its ripeness. The sweetness of the pear contrasts perfectly with the intense flavor of the gorgonzola, and the walnuts add a crunchy note and a touch of autumnal flavor to the dish. The risotto with gorgonzola, pears, and walnuts is great to serve as a first course for a formal dinner or a special occasion. Enjoy your meal!