by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 cups Carnaroli fine rice (not parboiled) Ask a question about this ingredient
4 cups light vegetable broth Ask a question about this ingredient
2 shallots very finely chopped Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1/2 cup Sauternes white wine Ask a question about this ingredient
3 Comice pears, peeled, cut up in quarters Ask a question about this ingredient
1/2 cup soft sweet Gorgonzola at room temperature Ask a question about this ingredient
1/4 cup fresh walnuts, keep 6 nice halves and the rest cut up Ask a question about this ingredient
Peel and chop very finely the shallots.
Ask a question about this stepPeel 2 pears, cut in quarters, remove seeds and cut up in small pieces.
Ask a question about this stepMelt 2 tablespoon of butter, add 1 chopped shallot, cook until translucent. Add the pears and sautée them for 5 minutes. Set aside
Ask a question about this stepFor this recipe you need a light stock - put the vegetable broth in a pan and keep it over low heat so it is always hot.
Ask a question about this stepIn a pan melt 2 tablespoons of butter over medium heat, add the other shallot and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent.
Ask a question about this stepAdd the Sauternes wine and allot the alcohol to evaporate completely.
Ask a question about this stepAdd enough broth to just cover the rice, lower the heat to medium-low and allow to cook uncovered until it’s almost dry. Add another ladle of broth and stir. Allow to simmer gently until it’s almost dry again. Keep repeating the process, adding less and less stock every time you add it to the risotto.
Ask a question about this stepAfter 15 minutes, remove from the heat, add some freshly grated black pepper, the Gorgonzola cut up in pieces without the rind and stir vigorously with a wooden spoon to melt the cheese and obtain a very creamy consistency. Check the seasoning.
Ask a question about this stepAdd the pear, stir very gently so the pear doesn't break, cover and let rest for 2 minutes before serving.
Ask a question about this stepMeanwhile, peel the 3rd pear and cut in quarters, and then in slices for decoration (don't do it before because it will turn dark and won't be as nice. Decorate the plates with sliced pears and fresh walnuts.
Ask a question about this stepIt's really good the mixture, I eat this risotto a lot in Florence, the contrast of the pear really is something.
Wow, this is looks so rich and so delicious, I am a sucker for gorgonzola!
If you try this, let me know if you liked it. If you like Gorgonzola, you can also try with the stronger Gorgonzola but cut it up really small so it melts easier. The creamy one is less difficult to mix in.
Merrill is a co-founder of food52.
Blue cheese and walnuts is one of my favorite versions of risotto - I love your addition of the pears!