The Risotto It is one of those Italian dishes whose popularity has reached worldwide fame. To the point that, today, not only is made in Italy, but we can enjoy it in Italian restaurants scattered around the world. Its origin comes from the east of Piedmont, Lombardy and Verona. And, as you probably know (especially if you've already tried it at one time or another), it is characterized by being a rice dish that stands out for its delicate creaminess , therefore, of different texture and flavor as far as other rice recipes are concerned.
Although the traditional recipe, as proposed María Lunarillos in its wonderful blog, it is popularly made with rice, beef broth, white wine, butter and parmesan cheese, it is possible to use a wide variety of ingredients to enjoy unique and unforgettable creations.
A good example is the Gorgonzola risotto with pear whose recipe we want to approach you on this occasion. It is a delicious creamy option, because the combination of the strong and salty flavor of gorgonzola cheese with the sweetness of the pear, is simply fabulous. So much so, that if the first time you get it right you probably want to repeat the recipe at any other time.
- 300 g of arborio rice (ideal rice for risotto)
- 1 l of meat broth (or vegetables)
- 1 onion
- 3 pears
- 1 lemon
- 100 g of gorgonzola cheese
- 60 g of butter
- 50 g of Parmesan cheese (grated)
- Extra virgin olive oil
- Ground black pepper
Put the broth of meat or vegetables in a saucepan over a heat and bring to a boil. While the broth reaches this point, wash the pears well, peel them and cut them in half to be able to discourage them well. Two of the halves cut them into thin slices, and the rest into small cubes. Wash the lemon, grate the skin (reserve it) and squeeze it to obtain its juice. In a bowl put the lemon juice, the pears, and cover with water.
Now peel and chop the onion well.
In a pan add a little olive oil, half the butter (30 grams). Drain the pears and sauté them in the pan for 5 minutes over low heat. Remove them from the fire and reserve them. Then, in this same pan, fry the onion for 6-7 minutes.
After this time add the rice, stir for a few seconds with the help of a wooden spoon, and pour the white wine, cooking for a few minutes until it has evaporated completely. Now pepper and water with a cup of boiling broth. Stir and let cook for 15 minutes. After this time add another cup of boiling broth and stir again, until it has evaporated again.
Now cut the gorgonzola cheese and grate the parmesan cheese. Add both cheeses to the pan along with the rest of the butter. Stir for 2 minutes and remove the pan from the heat.
To finish, add the cut pieces of pear. In a bowl or bowl, add the rice and decorate with the pear slices we have previously reserved. If you prefer, grate a little more Parmesan cheese and add it over.
- Helpful tips: If you wish, you can add a little fresh parsley finely chopped on top, which will bring an even more aromatic flavor. You can also add chopped mushrooms to the cooking.