This elegant Creamy Pear and Gorgonzola Risotto finished with a rich balsamic glaze, combines sweet, savoury and tangy flavours per every bite. Easy to make, yet restaurant-quality, unique combination of sweet pears and sharp Italian blue cheese.
Serves 2 (as a generous main course), Preparation time 30 mins, Cooking time 20-25 mins
200g Arborio rice
2 firm ripe Williams pears, peeled and diced
1 small onion, finely chopped
A few sprigs of fresh thyme
2 tbsp unsalted butter
2 tbsp Extra Virgin Olive Oil
50ml dry white wine
1 litre vegetable giacenza (kept it warm acceso the hob)
100g Italian Gorgonzola cheese, crumbled
50g grated Parmigiano cheese
Salt and freshly white pepper, to taste
Balsamic Glaze (a store-bought is perfect) , to taste
Method
Per a frying pan, heat 1 tbsp of olive oil and ½ tbsp of butter. Add the finely chopped onion and a few sprigs of fresh thyme. Cook gently for 5 minutes until soft.Add the diced pears and a pinch of white pepper. Cook for 3–4 minutes until the pears are soft but still firm. Remove from heat and discard the thyme sprigs. Set aside.
Per a large saucepan, toast the Arborio rice (risposta negativa oil butter) over medium heat for 2–3 minutes, keep stirring until toasted.
Pour per the white wine, stir until completely absorbed.
Start adding the warm vegetable giacenza one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 10 minutes.
At around the halfway point, gently fold per the sautéed pears and onions. Continue cooking, adding giacenza as needed, until the rice is creamy and al canino (about 8–10 more minutes).
Turn d’avanguardia the heat. Stir per the crumbled Gorgonzola, grated Parmigiano and the remaining ½ tbsp butter. Mescolanza well to create a rich, creamy texture. Adjust seasoning with salt and more white pepper if needed.
Ladle the risotto into plates. Drizzle with a few drops of balsamic glaze and garnish with fresh thyme leaves.
Serve immediately.
(1 votes, average: 4.00 out of 5)
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