Pear and Gorgonzola Risotto

This is one of my favorite risottos, very unusual flavors that work so well together! I love the Gorgonzola/pear combination! If you don’t like Gorgonzola, try this with some goat cheese or, for even a milder taste, with a few tablespoons of creme fraiche.

Ingredients (for 4 servings)

1 cup arborio rice

1/2 dry white wine

1 medium onion, peeled and cubed

1 tablespoon butter

1/3 cup crumbled Gorgonzola cheese (about 2 ounces)

1 tablespoon vegetable oil

2 medium brown-skinned pears, halved, cored and sliced


3 1/2 cups boiled water

Handful of finely chopped fresh Italian parsley leaves

1. Boil the water. In the meantime, heat the butter and vegetable oil in a heavy pan, add the onion cubes and about 2/3 of the pear slices and saute until the onion is translucent, stirring occasionally, for about 2-3 minutes. Add the rice, stir well and cook for a minute in the onion/pear mixture.

2. Add the wine and cook, stirring occasionally, until the wine is evaporated. Add 1/2 cup of boiled water and cook, stirring, until the water is evaporated and then add another 1/2 cup. Keep cooking the rice, adding the water in 1/2 cup portions until the rice is cooked, but still al dente (about 18 minutes). Here you can find more detailed instructions for a risotto technique with pictures.

2. Mix in the remaining pear slices and Gorgonzola and cook for about 1-2 minutes until the cheese is melted. Mix in the chopped parsley and serve!


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