Metric:
1L Vegetable Stock
( or salted Water )
300gr Carnaroli Rice
2 Decana Pears
100gr Parmigiano Reggiano Cheese
100gr Spicy Gorgonzola Cheese
( or Sweet )
100gr White Wine
1 Shallot
50gr Butter
40gr Walnuts
15gr Extra Virgin Olive Oil
TRADITIONAL ITALIAN RECIPE: All restaurants in Italy are offering some kind of sweet and savoury form of Risotto. The Gorgonzola and Pear combination being the most in fashion these days, specially in winter.
Rice is a very versatile food, it can be cooked with many delicious ingredients, very different one from the other. In this case you mix the strong Spicy Gorgonzola Cheese taste that is softened by the juicy Pear pulp and enriched by Walnuts tasty crunchiness.
I have made it a few times at home and not only is it very good but also very elegant, something you would serve on special occasions.
The saltiness and “bite” of the Gorgonzola are softened with the sweetness of Pears and the Walnuts give it that extra crunch at the end.
Recommendations:
1 - Choose fresh Walnuts so they aren't rancid.
2 - Toasted Walnuts make a delicious addition to this creamy Gorgonzola Risotto,
3 - Choose a younger, soft Spicy or Sweet Gorgonzola, as it melts much easier in the Risotto.
The sweetness of this dish depends on the ripeness of the Pears and on the amount of Pear/Gorgonzola that you add.
I include one pureed Pear and one Pear in cubes, which made for quite a sweet risotto as the Pears were very ripe.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - If you have decided to use Salted Water instead of Vegetable Stock, start by putting the Water with 5gr / 0.17oz / 1 teaspoon of Salt in a pot and heat it on the fire. The Water has to be hot, always.
02 - Crush the Walnuts by hand or with an electric mixer.
03 - Finely chop the Shallot.
04 - In a large tall frying pan sautee Rice and Shallot into half Butter and Oil for a couple of minutes.
( from now stir often )
05 - Add White Wine. Let half of the Wine evaporate.
06 - Add the Stock ( or Salted Water ) 1 ladle at the time. Let ladle-portion evaporate before adding more Stoke ( or Salted Water ). This should take about 20-30 minutes.
07 - Cut 1 Pear in quarters, remove seeds and cut up in small pieces. Set aside.
08 - Mix the other Pear until smooth.
09 - Before adding the last ladle of Stock/Salted Water to the Risotto, add the Gorgonazola Cheese ( without using the crust ), the blended Pear and the Cubes. Mix to combine.
10 - Turn the heat off and add Parmigiano Reggiano Cheese and the remaining Butter. Stir well.
11 - Top with crushed Walnuts. Serve hot.
Notes:
- Top with Walnuts and Parmigiano Reggiano Cheese flakes.
- Make sure that your risotto is moist and not sticky. Add some Salted Water or Stock if needed.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
