Risotto with Gorgonzola, Pears, and Walnuts

Name: Risotto with Gorgonzola, Pears, and Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Gorgonzola cheese spicy 3.5 oz; Shallot 1; Decana pears 2; Walnut kernels 1.4 oz; Butter 3 ½ tbsp; White wine 1 glass; Grana Padano PDO cheese to grate 3.5 oz; Vegetable broth to taste

697

Calories per serving

Vegetarian

Energy Kcal 697
Carbohydrates g 78.4
of which sugars g 8.3
Protein g 20.9
Fats g 31.5
of which saturated fat g 14.67
Fiber g 3.9
Cholesterol mg 91
Sodium mg 478

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Risotto with gorgonzola, pears, and walnuts is an elegant and hearty first course, perfect for special occasions.

In this risotto, the strong flavor of gorgonzola, the ideal cheese for risottos, is mellowed by the soft and juicy pulp of pears, and enriched with crunchy walnut crumbs. A delightful combination that you can also enjoy as an appetizer with our recipe for baked pears.

If you enjoyed this recipe, don't miss the variation of risotto with taleggio, pears, and walnuts!

INGREDIENTS: Carnaroli rice 1 ½ cup (320 g); Gorgonzola cheese 3.5 oz (100 g) - spicy; Shallot 1; Decana pears 2; Walnut kernels 1.4 oz (40 g); Butter 3 ½ tbsp (50 g); White wine 1 glass; Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Vegetable broth to taste

Preparation

How to prepare Risotto with Gorgonzola, Pears, and Walnuts

To prepare risotto with gorgonzola, pears, and walnuts, start by preparing a vegetable broth, click here to see how to make it. Then roughly chop the walnuts 1 and set them aside. Finely chop the shallot, then place it in a pan with 2 tbsps of butter; let it soften and add the rice, toasting it for a few minutes 2: add the white wine and let it evaporate 3.

Then gradually, as the rice dries, add a ladle of broth at a time 4, until it is fully cooked (about 15 minutes). In the meantime, peel the pears, remove their seeds, and cut them into cubes 5. Blend one of the two pears with a mixer. Remove the rind from the spicy gorgonzola and cut it into cubes 6.

About 5 minutes before the risotto is ready, add the cubed gorgonzola 7, the cubed pears, and the blended pear 8. Turn off the heat, add the grated Grana Padano PDO and stir in the remaining butter (1 tbsp). Plate the rice and garnish it with the previously chopped walnuts and slices of pear (optionally with Grana Padano PDO flakes) 9.