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Risotto with Gorgonzola and Pear Sauce

di Academia Barilla

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Risotto with Gorgonzola and Pear Sauce
PREPARATION TIME
36 minutes

DIFFICULTY
Medium

TYPE
First course




Ingredients for 4 people


1 2/3 cup rice (Carnaroli)
1/3 cup chopped onion
4 cups vegetable broth
2 tablespoons butter
1/3 cup Parmigiano Reggiano grated cheese
Extra virgin olive oil as needed
Salt and pepper to taste
3 1/2 ounces Gorgonzola cheese
1/2 clove garlic
2 sprigs marjoram
2 cups vegetable broth
Extra virgin olive oil as needed
Salt and pepper to taste
3 pears



Preparation 20 minutes preparation + 16 minutes cooking
1. Prepare the sauce: Peel pears and cut into large pieces

2. Mince garlic

3. Heat two tablespoons of oil in a pan over medium heat

4. Sauté pear pieces for a couple of minutes and season with salt and pepper

5. Add garlic

6. Cover with broth and cook until pears are tender

7. Remove from the heat, cool slightly and purée in a blender

8. Season with salt and pepper, if necessary, and keep warm

9. Prepare the rice: Heat a very small amount of oil in a pan over medium heat, add onion and cook very slowly without browning

10. Stir in rice, sauté for a couple of minutes until translucent

11. Cook rice by adding ladlefuls of hot broth for about 16 - 18 minutes (depending on the type of rice), until rice is ""al dente""

12. Remove from the heat, stir in Gorgonzola and pats of butter

13. Combine, cover and let it rest for 2 minutes

14. Add Parmigiano Reggiano and stir until rice is creamy

15. Spoon pear sauce into individual dishes and risotto on top

16. Garnish with a sprig of marjoram and a dash of freshly ground pepper