Le Ricette

Risotto with Gorgonzola and Pear Sauce

di Academia Barilla

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Le ricette
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PREPARATION TIME
36 min
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DIFFICULTY
Medium
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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


Ingredients


Gorgonzola
pear
rice

Preparation 20 minutes preparation + 16 minutes cooking

1
Prepare the sauce: Peel pears and cut into large pieces. Mince garlic. Heat two tablespoons of oil in a pan over medium heat.

2
Sauté pear pieces for a couple of minutes and season with salt and pepper. Add garlic.

3
Cover with broth and cook until pears are tender. Remove from the heat, cool slightly and purée in a blender. Season with salt and pepper, if necessary, and keep warm.

4
Prepare the rice: Heat a very small amount of oil in a pan over medium heat, add onion and cook very slowly without browning. Stir in rice, sauté for a couple of minutes until translucent.

5
Cook rice by adding ladlefuls of hot broth for about 16 - 18 minutes (depending on the type of rice), until rice is ""al dente"".

6
Remove from the heat, stir in Gorgonzola and pats of butter. Combine, cover and let it rest for 2 minutes.

7
Add Parmigiano Reggiano and stir until rice is creamy.

8
Spoon pear sauce into individual dishes and risotto on top. Garnish with a sprig of marjoram and a dash of freshly ground pepper.


Wine pairing

A dish that combines tastes that are sweet with slight tartness, fatty, provided by the gorgonzola, and aromatic. It is well-balanced. We pair it with a white wine that is a straw-yellow color, aromatic, intense, dry and persistent. Oltrepò Pavese Malvasia D.O.C.


Chef's Tip

This recipe, which is an update of the classic risotto with gorgonzola, exalts the blue cheese's piquant flavor and balances its flavor with the sweetness of the pear sauce.

Wine pairing

A dish that combines tastes that are sweet with slight tartness, fatty, provided by the gorgonzola, and aromatic. It is well-balanced. We pair it with a white wine that is a straw-yellow color, aromatic, intense, dry and persistent. Oltrepò Pavese Malvasia D.O.C.


Chef's Tip

This recipe, which is an update of the classic risotto with gorgonzola, exalts the blue cheese's piquant flavor and balances its flavor with the sweetness of the pear sauce.

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