Risotto with pears and gorgonzola. Recipe

Desserts

In northern Italy many types of rice are cooked, using glutinous varieties with a more or less round grain, such as vialone or arborio rice, which is the one I have used for this recipe for pear risotto with gorgonzola. It is a version of a traditional dish much appreciated in Lombardy, the pear risotto al taleggio, another characteristic cheese of the area and which we have already talked about.

The ingredients (for 3 servings).

2 ripe pears, 1 onion, 200 gr. round grain rice (arborio or vialone type), 125 cc. dry white wine, 600 cc. chicken broth, 30 gr. butter, 125 gr. gorgonzola cheese (or taleggio), salt, ground pepper, pinch of nutmeg, grana padano flakes, to serve.

The elaboration.

Finely chop the onion and sauté over medium heat with the butter, in a heavy-bottomed skillet, until done but not browned. At this point the rice is added and sautéed over moderate heat for a couple of minutes. Add the white wine and let it reduce, stirring so that the rice releases its starch.

Once all the wine has evaporated, add the broth and cook over moderate heat for 15-20 minutes. The traditional way is to add the broth in small amounts, stirring until it has been almost completely absorbed, before continuing to add it. The amount of liquid needed is variable, depending on the type of rice we use. If we don't have vialone or arborio rice, it can be made with any round grain rice, like the one used for paellas, for example.

Once the rice is ready, which should be somewhat soupy, add the peeled and diced pears, which we will have previously sauteed in a pinch of butter, to soften them. Stir over the heat and add the cheese cut into small pieces. Keep stirring until the cheese is partially melted and set aside.

The tasting.

Taste the point of salt and seasoning and serve at the moment, decorating with some flakes of grana padano or parmiggiano reggiano.

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