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
Prepare the sauce: Peel pears and cut into large pieces. Mince garlic. Heat two tablespoons of oil in a pan over medium heat.
Sauté pear pieces for a couple of minutes and season with salt and pepper. Add garlic.
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.
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.
Cook rice by adding ladlefuls of hot broth for about 16 - 18 minutes (depending on the type of rice), until rice is ""al dente"".
Remove from the heat, stir in Gorgonzola and pats of butter. Combine, cover and let it rest for 2 minutes.
Add Parmigiano Reggiano and stir until rice is creamy.
Spoon pear sauce into individual dishes and risotto on top. Garnish with a sprig of marjoram and a dash of freshly ground pepper.
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.
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.