This risotto is a chic and delicate dish, characterised by contrasting flavours. The stark and moldy taste of the Gorgonzola Dolce blends well with the sweetness of the pears, and the creaminess of butter and Parmigiano ties everything together.
This recipe originated in Lombardia region, North of Italy, however it’s now well known throughout the whole peninsula.
Serves: 4 | Preparation time: 15 mins | Cooking time: 20 mins
- Carnaroli rice: 320 g
- Gorgonzola Dolce: 100 g
- Parmigiano, grated: 80 g
- Butter, unsalted: 50 g
- Pears, medium sized: 2
- Shallots or red onions: 1
- White wine, dry: 1 glass
- Nutmeg, grated: a pinch
- Vegetable broth (to cook the rice): to taste
Prepare the vegetable broth with onion, carrot and celery – or with the vegetables you have at hand.
Finely chop the onion, brown it in a large pan with 30 g of melted butter.
Add the rice in the pan and let it toast it for a few mins until it becomes translucent. Pour in the wine, simmer and let it evaporate. Add a ladle a broth, and add more broth when necessary.
Chop up Gorgonzola and the pears in little chunks, add them to the rice when it’s almost cooked through; the right moment to mix them in is when you estimate that the rice only lacks 5 minutes to be completely ready. Flavour with the grated nutmeg.
Tip: When you chop up the pears, put some slices aside – they will make for an original decoration.
When rice is well cooked, turn off the heat and take off the pan from the stovetop. Add the remaining 20 g of butter and the grated Parmigiano. Stir well and serve it.