Classic Italian Risotto with Pear and Gorgonzola. When the temperatures are cooling down and there is a need for more comforting recipes, risotto is often the one dish we turn to. The combination of Gorgonzola cheese and pear is an Italian classic and a beloved one at that. Try it, you will love it, too!
A classic Italian Risotto is the quintessential Autumn dish. Creamy, cozy, delicious, it marries well with fall ingredients like mushrooms, beet, squash, radicchio, and also this combination of pear and Gorgonzola.
Ingredients
For this risotto you will need:
- Extra virgin olive oil (abbreviated e.v.o. oil). The good stuff, possibly cold pressed, D.O.P. and from single-origin olives.
- Onion. We used yellow onion but red, white, or shallot, all work.
- Carnaroli rice. We prefer making risotto with either Carnaroli or Vialone Nano, but if you only have Arborio that would work.
- White wine. To infuse in the rice.
- Pear. We used Bartlett, but any pear, like Bosc, Red D'Anjou, or Conference would work. Cube the pear, leaving a couple of slices to caramelize for the top.
- Vegetable broth. A personal preference, especially when we are not using a meat protein. Substitute with chicken broth if you wish.
- Salt and pepper. The basic seasoning of every recipe.
- Gorgonzola dolce. A milder and creamier version of blue cheese.
- Parmigiano. Instead of the usual butter and Parmigiano at the end, we add cubed Gorgonzola and grated Parmigiano.
- Parsley. Just a sprinkle at the end, for freshness, and color.
- Prosciutto. We crisp up slivers of prosciutto in a pan to top our risotto. The saltiness/crispness compliments the sweetness/softness of the pear.
How to make Classic Italian Risotto with Pear and Gorgonzola
Before starting any type of risotto, have all the ingredients ready, and most importantly, have your broth in a pot simmering on the stove on very low heat.
- Step 1: Heat up e.v.o. oil in a medium deep sauté pan. Add in minced onion and sauté for 1-2 minutes. Then, add the rice, blend it with the onion, and toast for 1-2 minutes. After, pour in wine, stir, and let dissolve, before adding the cubed pear. Then, pour a couple of ladles of broth, then add another ladle when the previous ones evaporate. Continue adding ladles of broth and stirring for about 18-20 minutes, or until rice is cooked al dente.
- Step 2: Then, add the cubed Gorgonzola and mix well.
- Step 3: Lastly, add the grated Parmigiano and stir well.
- Step 4: At this point, cover the pan with a lid and let rest for 2 minutes.
- Step 5: Uncover, and sprinkle freshly chopped parsley.
- Step 6: Spoon into bowls and serve with the toppings.
Sliver the prosciutto and crisp up in a pan. In the same pan, add 1 teaspoon of butter and caramelize the pear slices. Top the risotto with the crispy prosciutto and the caramelized pear slice, whole or in pieces.
Risotto with Pear and Gorgonzola
This combination of the savoury, sharp Gorgonzola cheese with the sweet earthiness of the pear is truly a heavenly match. Add to that the bite of the Carnaroli rice, the umami from the Parmigiano, the saltiness and crispness of the slivers of prosciutto, not to mention the creaminess of a perfectly cooked risotto. A dish to fall in love with.
Tips when making risotto
- Risotto demands attention, almost constant stirring, and adding broth a little at a time.
- The broth has to be warm so not to stop the cooking process.
- Choosing a good quality rice is very important and please, do not rinse. The starch on the rice is key to the creaminess of a risotto.
- After adding the Gorgonzola (or butter in other types of risotto) and Parmigiano at the end, if you feel daring, do the wave, l'onda, that is toss the risotto in the pan so that it slaps against itself. That creates that creaminess risotto is known for.
- Lastly, do not skip the couple of minutes resting time covered with a lid.
- Classic Italian risotto is never dry but always spreads out in the bowl.
Enjoy an authentic taste of Italian cuisine.
PrintClassic Italian Risotto with Pear and Gorgonzola
Classic Italian Risotto with Pear and Gorgonzola. When the temperatures are cooling down and there is a need for more comforting recipes, risotto is often the one dish we turn to. The combination of Gorgonzola cheese and pear is an Italian classic and a beloved one at that. Try it, you will love it, too!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-3 1x
- Category: Pasta, Rice
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ an onion (about ¼ cup), minced
- ½ cup Carnaroli rice
- a splash of white wine
- 1 pear (about 1 cup), diced, minus 4 slices kept for garnish
- 4 cups (1 lt) vegetable broth
- salt and pepper to taste
- 60 g Gorgonzola dolce
- grated Parmigiano
- 1 tablespoon chopped parsley
- 2 prosciutto slices, slivered
Instructions
- Heat up e.v.o. oil in a medium deep sauté pan. Add in minced onion and sauté for 1-2 minutes.
- Then, add the rice, blend it with the onion, and toast for 1-2 minutes.
- After, pour in wine, stir, and let dissolve, before adding the cubed pear.
- Then, pour a couple of ladles of broth, then add another ladle when the previous ones evaporate. Continue adding ladles of broth and stirring for about 18-20 minutes, or until rice is cooked al dente.
- Then, add the cubed Gorgonzola and grated Parmigiano and mix well.
- Lastly, cover the pan with a lid and let rest for 2 minutes.
- Uncover, and sprinkle freshly chopped parsley.
- Spoon into bowls and serve with the toppings.
Notes
The toppings are absolutely optional. The risotto is already good as is. The crispy prosciutto adds a level of saltiness and crunch.
You could replace Gorgonzola with Cambozola or another mild blue cheese.
Risotto in Italy is not served with a protein, which is served as a second course.
I love baking and kneading dough because it takes me to a happy place in my soul.
Mary says
Can I make this ahead of time and reheat? Cooking for a dinner party and don't want to be stuck at the stove :-).
Hi! Well, given that risotto is not the type of dish I would suggest to cook in advance and reaheat, you could certainly bring it to 80 % cooking, let cool fast, and then finish the last steps a few moments before serving. The rice, once it is fully cooked and stays in the pan for a long time, will absorb all the liquid and will be overcooked fast, thus becoming thick and mushy. The contrary of a proper risotto. Hope this helps.