Tuesday, 10 January 2017

Risotto with Gorgonzola cheese, pears and walnuts

10 minutes to prepare Serves 4



Al contadino non far sapere

It is finally time to accept winter.

We have tried to deny it, to wear short coats and no scarf.
Finally, we give up: it is really cold, man!
Fortunately, winter means risotto (and still few months before having to show off our bikini body), so we may indulge in high-calorie comfort food for a while more.

Today we will prepare a risotto with Gorgonzola cheese, pears and walnuts.
The pear pulp balances the strong umami taste of Gorgonzola while walnuts donate the dish the crunchiness we hoped for.
Truly amazing.

Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
100 g Gorgonzola cheese
1 glass white wine
1 l vegetable broth
2 ripe pears
40 g walnuts
EVO oil
salt and pepper

  1. Coarsely chop the walnuts and keep them aside
  2. Braise the chopped shallot with 2 tablespoons of EVO oil until golden, then pour the rice into the pan and let it toast for 1 minute
  3. Simmer it with the white wine until it evaporates
  4. Cook the rice, adding a spoonful of boiling vegetable broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
  5. Meanwhile, cut the Gorgonzola cheese into pieces and peel the pears. Place one of them in a blender and blend it until you obtain a smooth puree. Cut the other one into small pieces, about 1-cm
  6. 5 minutes before the rice is done, add the Gorgonzola cheese and the pears - both the puree and the one cut into pieces - to the rice. Stir to mix until cooking is complete
  7. Before serving, top with chopped walnuts...and rush to the table!!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Al contadino non far sapere quanto è buono il formaggio con le pere *
(Italian proverb)

* Don't let the farmer know how good is the pear with the cheese

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