Pear risotto with Gorgonzola cheese
This risotto has a very interesting and sophisticated taste combination- the sweet pear with the tangy Gorgonzola. It may seem weird, but this actually is an amazing marriage of flavors that comes together so fully you can even skip dessert. The recipe is very easy but the flavor is so good it will surprise even the most fancy guests. Everyone always asks me for this recipe after dinner parties so here I finally share the details.
200 g risotto rice
2 medium pears, ripe (e.g. conference)
150 g Gorgonzola cheese
1 medium onion, chopped
150 ml dry white wine
300 ml vegetable broth
Branch of thyme
1 tbsp olive oil
1 tbsp butter
1. Prepare the ingredients. Chop the onion, wash, peel and dice the pears. Make the broth. Open the wine.
2. In a large pan, heat the olive oil and butter and on low heat cook the onion until translucent. Add half the pear, thyme leaves and cook for 2-3 more minutes.
3. Add the rice and raise the heat to medium and cook the rice until fragrant and translucent.
4. Pour in the white wine and let the alcohol evaporate. Add 1/3 of the broth, lower the heat, add the rest of the pears and put the lid on the pan to let it sautée for 20 minutes until the rice is done. Gradually in 3-4 attempts add the rest of the broth and stir the risotto after every addition. Do not flood the risotto, only add more broth when the moisture has evaporated. The rice should be soft, but not mushy, the risotto should be creamy and moist.
5. When the rice is done, stir in the Gorgonzola cheese cut in 2x2 cm cubes, remove the pan from heat with the lid on and let it rest until cheese has melted (5-10 min).
Recipe: Ārija Avota
Photo: Ārija Avota
