Risotto with Gorgonzola and Fresh Pear Sauce
11.29 oz Carnaroli rice
1.76 oz onion
75 cl vegetable stock
1.058 oz butter
1.058 oz grated Parmigiano Reggiano cheese
extra virgin olive oil
salt and pepper
3.52 oz Gorgonzola cheese
For the sauce
half clove of garlic
2 sprigs of marjoram
500 ml vegetable stock
extra virgin olive oil
salt and pepper t.t.
3 pear
To make the sauce
Peel the pears and cut into small pieces. Peel and finely chop the garlic. Wash the marjoram and pull off the leaves.
Place an frying plan over medium heat. Add the oil and, once hot, add the pear. Saute for a couple of minutes. Season with salt and pepper, then add the garlic and marjoram. Cover with the broth and cook until the pears are soft.
Remove the pan from the heat. Let the pears cool, then puree the pan contents using a blender. Adjust the salt and pepper and keep the sauce warm until serving.
To make the risotto
Peel and chop the onion.
Place a pot over medium heat. Add the oil and, once hot, add the onion.
Cook slowly so that it doesn’t brown. Add the rice and toast it for a couple of minutes or until it becomes transparent. Add a pinch of salt.
Add a couple ladlefuls of broth to the rice. Once most of the liquid has evaporated, add more broth.
The rice should take about 16 to 18 minutes to cook, depending on its quality. When al dente, remove the pot from the heat and add half the Gorgonzola and butter, cut into pieces. Stir and cover. Let rest for two minutes.
Then add the remaining Gorgonzola and Parmigiano Reggiano. Stir until creamy. Pour the pear sauce into the bottom of the individual bowls and spoon the risotto on tip.
Garnish with a sprig of marjoram and a grating or fresh black pepper.
Chef’s Tips
Gorgonzola is a blue cow’s milk cheese originally from the small town of Gorgonzola, located less than 15 miles northeast of Milan.
In this recipe, the spicy, piquant flavor of the gorgonzola is balanced by the sweetness of the fresh pear sauce.