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!