This elegant Creamy Pear and Gorgonzola Risotto finished with a rich balsamic glaze, combines sweet, savoury and tangy flavours in 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 stock (kept it warm on the hob)

  • 100g Italian Gorgonzola cheese, crumbled

  • 50g grated Parmigiano cheese

  • Salt and freshly ground white pepper, to taste

  • Balsamic Glaze (a store-bought is perfect) , to taste

Method

In 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.

In a large saucepan, toast the Arborio rice (no oil or butter) over medium heat for 2–3 minutes, keep stirring until toasted.

Pour in the white wine, stir until completely absorbed.

Start adding the warm vegetable stock 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 in the sautéed pears and onions. Continue cooking, adding stock as needed, until the rice is creamy and al dente (about 8–10 more minutes).

Turn off the heat. Stir in the crumbled Gorgonzola, grated Parmigiano and the remaining ½ tbsp butter. Mix 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.

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