Risotto pere e gorgonzola

Risotto di Pere e Gorgonzola – An Italian Recipe

Risotto pere e gorgonzolaPear and gorgonzola risotto

Ingredients (serves 4):

• 320 g Arborio rice
• 2 T butter
• 2 scallions (spring onions)
• 2-3 L boiling beef /other stock
• 3 T olive oil
• 2 mature Williams pears
• 200 g sweet gorgonzola
• 4 tbsp grated parmesan
• 1cup ‘Vin Santo’ sweet wine
• salt


Thinly slice the scallions and sauté in the oil with 1 tbs of butter. As soon as the scallions are translucent (around 5-6 minutes), add the peeled and thinly sliced pears and cook together for 10 minutes. Add the rice and pinch of salt and toast over a high heat for 2-4 minutes stirring constantly. Add the Vin Santo wine and once it evaporates, begin to add in the broth a little at a time.
Add two pinches of salt to the mixture while it is cooking. Continue gradually to add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Use a medium heat and cook slowly uncovered. After 15-20 minutes the rice will be cooked. Remove from heat and add the remaining butter, parmesan and cubes of gorgonzola. Stir through the rice well. Cover and leave to stand for 2 minutes. Serve hot.


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