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Pear Risotto with Gorgonzola

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Pear Risotto with Gorgonzola


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Tempo de preparo

2 hour(s)


4 servings

Lú Rech

  • Ingredients
  • Recipe
  • Arborio Rice2 cup
  • Gorgonzola cheese100 g
  • Pear3 unit(s)
  • Onion1/2 unit(s)
  • Garlic Cloves3 unit(s)
  • White Wine1/2 cup
  • Butter3 tablespoon
  • Grated Parmesan Cheese1/2 cup
  • Homemade vegetable broth1.5 l
  • Sugar1 tablespoon
  1. Heat the vegetable broth in a separate pan. If you don't have it ready, prepare it by placing pieces of vegetables (celery, pieces of carrot, garlic, onion, leek, pepper, fresh herbs to taste) and water in a large pot, keeping it very hot without letting it boil for about 45 minutes. minutes.
  2. Cut 1 pear into slices and 2 into cubes, removing the seeds. Toast in a frying pan with 1 part of the butter and the sugar. Reserve.
  3. In a pot suitable for risotto (wide open to facilitate the evaporation of the broth), sauté the garlic and onion and then add the arboreal rice.
  4. Fry the rice for about 2 minutes and add the white wine, keep stirring until the liquid evaporates.
  5. With a quilt, gradually add the hot vegetable broth, stirring constantly to cook the rice.
  6. Taste the rice grain, when it is still al dente, but almost giving way, add the pear cubes and the gorgonzola.
  7. When the grain is ready (without being hard in the middle), turn off the heat, add the rest of the butter and the Parmesan cheese, stirring well to emulsify.
  8. Serve with slices of toasted pear and pieces of gorgonzola.

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