If you love pairing sweet and savory flavors as much as I do, you’re going to love this rich and creamy risotto recipe, perfect for the holiday season! Check out my most recent video on Instagram, for my collaboration with Fresh Up Your Life.
Risotto with Pear and Gorgonzola
- 2 cups Carnaroli rice
- 1 shallot, sliced
- ½ cup gorgonzola cheese, chopped into chunks
- 2 abate pears, peeled
- 4 tbsp butter
- ¾ cups dry white wine
- 1 cup grated parmesan cheese
- 5-7 cups vegetable broth
- ½ cup walnuts, toasted and diced
- Salt and pepper, to taste
Serves 4 to 6
Cut one of the pears into small cubes, and slice the other one into thin slices. Bring the broth to a simmer in a saucepan over medium-high heat; lower flame to maintain a slow simmer. Heat 2 tablespoons olive oil in a heavy, wide saucepan over medium heat. When the oil is hot, add diced shallot and sauté, stirring constantly, until translucent but not yet golden.
Add the rice and cook, stirring constantly, until it is opaque and hot to the touch, about 3 to 4 minutes. Add the wine and stir until it has absorbed about 3 minutes. Stir in a ladleful of warm broth and cook, stirring often, until broth is mostly absorbed, about 2 to 3 minutes. Continue to add the broth, one or two ladlefuls at a time, stirring until absorbed. Adjust heat between medium or medium-low to keep the risotto barely simmering. Add the pear cubes about 5 minutes before end of cooking time. Cook, stirring often until rice is just tender but still al dente (not mushy). The risotto should have the consistency of a creamy porridge and move in slow waves when you shake the pan, but it should not be soupy. Remove from heat, add 3 tablespoons butter, Parmigiano Reggiano and gorgonzola; stir until creamy and well combined. Cover and let rest for 2 minutes. Meanwhile, quickly sear pear slices in a frying pan with 1 tablespoon of melted butter.
Divide between individual warm serving plates, decorate garnish with pear slices and chopped walnuts. Serve immediately.