Pear and gorgonzola risotto. Italian recipe

How to make Gorgonzola cheese and pear risotto .

I present you a new recipe with rice with a delicate creamy flavor, a luxurious first course, in which the flavor of blue cheese is softened by the soft and juicy meat of pears.

“ Buongiorno a tutti. The risotto with le Pere and il gorgonzola , a creamy risotto with a delicate taste, è a raffinatissimo primo piatto, in cui il sapore decisivo del gorgonzola è ingentilito dalla morbida e succosa polpa delle pere ” This is how we started this risotto in Italian.

There are already enough types of rice in the Italian style that I have on the blog, a very helpful dish and if too much complexity makes a meal a feast.

The risotto is a dish with a creamy point that I love, and I can also make it with the most disparate ingredients, which always conquers me at the table.

This time I have used two ingredients that at first do not seem complementary, but once cooked, they are delicious . The chosen ones were pears and the Italian Gorgonzola cheese . A contrast of flavors -sweet and salty- that marry perfectly and is an exquisite dish.

In Italy this preparation is a national dish, which can be found from North to South, varying the way of cooking according to the geographical area.

We have used Scotti risotto rice, which is perhaps the most easily found in supermarkets and department stores.

And with this one in particular we are going to Lombardy , where the town of Gorgonzola is located , famous for the elaboration of its peculiar cheese. Encourage you to prepare it at home, I am sure that this combination will succeed.

Preparation of the pear and gorgonzola risotto

1. To cook a risotto we will always need hot broth, to add to the casserole where we prepare the rice. In this way it will absorb the liquid little by little and will gain in flavor.
2. For today’s recipe I will use a mild flavor chicken broth. If you prefer, you might also use vegetable broth. To save time and labor, I have used a quality, pre-packaged broth. Either way, we heat the broth in a saucepan.
3. Chop the onion in fine brunoise. In a flat saucepan or wide frying pan, add 40 gr. butter and melt. Add the onion and cook over medium heat, for 5-6 min. Trying not to get burned. We salt to taste.
4. We distribute the rice evenly, mix and rise over high heat, cooking 2-3 minutes. We want it to be roasted. Then pour the white wine, mix well and let the alcohol evaporate.

Preparation of the pears

1. We peel the pears, remove the heart, and cut them into cubes. In a frying pan, put the rest of the butter to melt and cook the pears (medium heat). We want them to soften and also release the sugar they contain. They will take on a light tan color. We reserve.
2. In the casserole with the rice, we will be adding the broth little by little. Look at the cooking time recommended by the manufacturer, in my case 14 minutes. It is time for you to be “al dente” later.
3. We pour a saucepan of broth, and we begin to stir continuously, in circles. As we verify that the liquid is almost consumed, we add a new saucepan and repeat the process.

Mantecado of the rice. Final presentation

1. When 2-3 minutes of cooking remain, add the reserved pears and stir carefully. Once the rice is done at its point, we go to the “mantecare” process adding the cheese.
2. We cut the gorgonzola into small cubes. Remove the casserole from the heat, add the cheese and stir in circles.
3. With the residual heat it will melt and make the rice take on the creaminess of the risotto.
4. We serve hot on the table and enjoy this dish full of flavor. We loved it at home, and I hope you do too.

You can see all the photos of the step by step in the next album of this recipe for pear risotto and gorgonzola .

Curiosities and tips about this risotto

• Choose from all the rice recipes that you will find on the blog, with seasonal mushrooms , with simple ingredients such as Parmesan or saffron , the original risotto with lamb and artichokes , the octopus risotto  or a classic sea ​​and mountain . I am sure your favorite risotto will be there.
• Gorgonzola is a creamy and creamy cheese, with a strong flavor, and you will recognize it for its moldy appearance. It comes in two forms, sweet and spicy. Its use is very widespread in the kitchen, and with it we obtain dishes with a characteristic flavor.
• It is a cheese made from cow’s milk, cured between 2-3 months (depending on whether it is sweet or spicy), and with the peculiarity that the fungus “Penicillium roqueforti” is used in the fermentation process. When you go to buy it, it must be well identified since it has its own Denomination of Origin.
• As for pears , you will find quite a few varieties on the market, but I recommend the Bartlett or Abate Fetel. They are juicy meat, with a smooth and sweet flavor.
• When buying them, pay attention that they are mature but firm, without bumps or deteriorated parts. If they are too ripe, they will not hold the cooking. Finally, I tell you a curiosity about the Italian risotto .
• It turns out that rice was introduced to Italy by the Spanish, who dominated Naples in the 14th century. From the South zone it was spreading towards the rest of the country, especially in the North, where its consumption had more roots and its cultivation spread.