Gorgonzola, Pear, and Walnut Risotto Recipe
Category: Main Course
Serves: 4
A creamy and savory risotto with the rich flavor of Gorgonzola, complemented by sweet pear and crunchy walnuts, this dish is a delightful combination of textures and tastes, perfect for a special meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Gorgonzola cheese | 100g |
| Shallot | 1 |
| Decana pears | 2 |
| Walnut halves | 40g |
| Butter | 50g |
| White wine | 1 glass |
| Grana Padano DOP cheese | 100g |
| Vegetable broth | As needed (q.b.) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | ~15g |
| Carbohydrates | ~55g |
| Fat | ~15g |
| Fiber | ~5g |
| Sugar | ~10g |
| Sodium | ~400mg |
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Instructions
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Prepare the Vegetable Broth: Start by making a flavorful vegetable broth. You can either use store-bought or homemade broth. Keep it warm on the stovetop for easy access while cooking the risotto.
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Sauté the Shallot: Peel and finely chop the shallot. In a large, deep pan, heat a small knob of butter (about 20g) over medium heat. Add the shallot and sauté for 2-3 minutes until softened and aromatic.
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Toast the Rice: Add the Carnaroli rice to the pan, stirring gently to coat each grain with the butter. Toast the rice for about 1-2 minutes until it turns slightly translucent at the edges. This step enhances the flavor and ensures the rice will absorb the broth more effectively.
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Deglaze with White Wine: Pour in the glass of white wine, stirring constantly until the liquid is absorbed by the rice. This adds a lovely depth of flavor and balances the richness of the Gorgonzola.
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Gradually Add the Broth: Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously and allow the rice to absorb the liquid before adding more. This process typically takes about 15 minutes, and the rice should be creamy and al dente when done. You may need more or less broth depending on the consistency you desire.
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Prepare the Pears and Gorgonzola: While the rice is cooking, peel the pears, remove the cores, and cut them into small cubes. Set one of the pears aside for pureeing later. Use a hand blender or regular blender to purée the reserved pear until smooth. Cut the Gorgonzola into small cubes, removing the rind, so it melts beautifully into the risotto.
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Add the Pears and Gorgonzola: About 5 minutes before the risotto is done, add the cubed Gorgonzola, the pear cubes, and the pear purée to the pan. Stir gently to combine and let the cheese melt into the creamy rice mixture. The pears should soften slightly but still hold some texture.
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Finish with Butter and Grana Padano: Once the risotto is cooked to your liking, turn off the heat. Add the remaining 20g of butter and the freshly grated Grana Padano DOP cheese. Stir until the butter is melted and the risotto becomes creamy and luxurious.
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Serve and Garnish: Spoon the risotto onto plates and garnish with the chopped walnuts and thin slices of pear. For an extra touch of flavor, sprinkle some more Grana Padano cheese shavings on top, if desired.
Tips and Variations:
- Rice Substitute: If you can’t find Carnaroli rice, you can substitute with Arborio rice, though Carnaroli will give a creamier texture and hold its shape better.
- Vegetarian Version: This dish is already vegetarian, but you can make it even richer by using a vegetable broth that includes more hearty vegetables like mushrooms or root vegetables.
- Nuts Alternative: If you’re not a fan of walnuts, feel free to swap them for toasted hazelnuts or pine nuts for a different crunch.
- Wine Substitution: If you prefer not to use white wine, you can substitute with vegetable broth or apple cider for a fruity tang.
Serving Suggestions
Gorgonzola, pear, and walnut risotto pairs beautifully with a crisp green salad, such as arugula or mixed greens dressed with a light vinaigrette. A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors of the dish perfectly.
This Gorgonzola, Pear, and Walnut Risotto is a comforting yet sophisticated dish, ideal for a dinner party or an intimate family meal. The creamy texture, balanced by the tangy Gorgonzola, the sweetness of pear, and the nutty crunch of walnuts, makes each bite a luxurious experience.
