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Risotto with Gorgonzola, Pears and Walnuts is a delicious and tasty dish, perfect if served on special occasions.
The strong taste of gorgonzola cheese is softened by the sweet and juicy pear flavour and enriched with crunchy chopped walnuts.
It’s a creamy, delicate risotto. I opted for Williams pear, but you can use the quality of the season, if you prefer. About gorgonzola, chose the sweet quality because it’s a perfect match with the pear sweetness.
Recommended items for this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
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Risotto with Gorgonzola, Pears and Walnuts
Description
This pear risotto combines taste of sweet pears, tangy gorgonzola and tops everything with crunchy walnuts to make the most delicious, creamy risotto.
You’ll love how this simple yet elegant weekday recipe can be served for special occasions.
Enjoy it as is or top with crunchy walnuts to add more texture and even more flavor to this delicious pear risotto.
Ingredients
Instructions
Start by peeling and cutting the ripe pears. Cut one pear in slices to garnish at the end and one into cubes to add to the risotto. Set aside.
In a saucepan add butter, oil and chopped onion. Sautée until golden brown and then proceed to add the rice.
Toast the rice for a couple of minutes until it becomes translucent so add one ladle of vegetable broth or hot water at the time.
In the meantime start caramelizing the sliced pears. Add one or two teaspoons of cane sugar and a little broth and reduce everything for a couple of minutes. Set aside.
Continue to cook the risotto this way by adding one ladle of broth at the time every time you see it absorbs the liquid. Cooking times vary depending on the instructions packet.
Turn off the heat, cover and let it rest for five minutes.
Add the Gorgonzola, butter and Parmigiano and stir for a couple of minutes.Serve by adding the caramelized pears, walnuts, a sprinkle of nutmeg and extra virgin olive oil. Buon Appetito 💙
Note
The sauce for this dish is usually made with a garlic clove, however I find that adding the chopped onion gives a sweet touch to the sauce!
It's all a matter of preference! Try and let me know!
Even the pasta format chosen is usually Mezze Maniche but the Penne Rigate are the ones I had in stock!
