MypinchofItaly
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- Joined
- 17 Feb 2017
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- Milano, Italy
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In Italy we have a famous way of saying that more or less goes like this: don’t tell the farmer how good pears and cheese are together – otherwise, he may keep them all for himself!
This recipe originated in the Lombardia region, in the North of Italy, but it's now well known throughout the whole peninsula. I guess pears and cheese are indeed so good that we just couldn't help telling everyone.
Serves: 4 | Preparation time: 15 mins | Cooking time: 20 mins
Prepare the vegetable broth with onion, carrot and celery, or with the vegetables you have at hand.
Finely chop the onion and then brown it in a large pan with 30 g of melted butter.
Add the rice in the pan and let it toast it for a few minutes, until it becomes translucent. Pour in the wine and simmer until it's reduced. Cover the rice with the vegetable broth and let it boil; don't forget to stir frequently so that the rice doesn't stick to the pan, and add more broth when necessary.
Chop up the gorgonzola and the pears in little cubes, and add them to the risotto when the rice is almost cooked through; the right moment to mix them in is when you estimate that the rice only lacks 5 minutes to be completely ready. Flavour with the grated nutmeg.
When the rice is well cooked, turn off the heat but keep the pan on the stove. Add the remaining 20 g of butter and the grated Parmesan. Stir well and leave it rest for 2 minutes before serving it.
This recipe originated in the Lombardia region, in the North of Italy, but it's now well known throughout the whole peninsula. I guess pears and cheese are indeed so good that we just couldn't help telling everyone.
Serves: 4 | Preparation time: 15 mins | Cooking time: 20 mins
- Carnaroli rice: 320 g
- Gorgonzola: 100 g
- Parmesan, grated: 80 g
- Butter, unsalted: 50 g
- Pears, medium sized: 2
- Shallots or red onions: 1
- White wine, dry: 1 glass
- Nutmeg, grated: a pinch
- Vegetable broth (to cook the rice): to taste
Prepare the vegetable broth with onion, carrot and celery, or with the vegetables you have at hand.
Finely chop the onion and then brown it in a large pan with 30 g of melted butter.
Add the rice in the pan and let it toast it for a few minutes, until it becomes translucent. Pour in the wine and simmer until it's reduced. Cover the rice with the vegetable broth and let it boil; don't forget to stir frequently so that the rice doesn't stick to the pan, and add more broth when necessary.
Chop up the gorgonzola and the pears in little cubes, and add them to the risotto when the rice is almost cooked through; the right moment to mix them in is when you estimate that the rice only lacks 5 minutes to be completely ready. Flavour with the grated nutmeg.
When the rice is well cooked, turn off the heat but keep the pan on the stove. Add the remaining 20 g of butter and the grated Parmesan. Stir well and leave it rest for 2 minutes before serving it.
