Pear Gorgonzola Risotto with WalnutsNo Comments » Feb 16th, 2011 | By Tobias | Category: Recipes, Risotto
This risotto is similar to another Gorgonzola Risotto I have her on the blog. This one is featuring pear and walnuts as well as sage. I can only recommend this dish to cheese lovers!
Preparation time: 5 minutes
cooking time: 20 minutes
- 2 cups of risotto rice
- 2 pears
- 1 white onion
- 8,5 fl oz dry white wine
- 3,5 oz Gorgonzola
- 33 fl oz vegetable soup
- 1 ts honey
- hand full of walnuts
- 2 leafs of sage
- some butter
- Salt and Pepper
- some olive oil
Dice the onions and fry them in a large pan with some olive oil on medium heat. After a few minutes add the rice to the pan and fry for a minute or two.
Add the white wine and stir well. Let the wine reduce then add the soup cup by cup. Stir occasionally. Keep adding soup and then reducing it until the liquid is used up.
Meanwhile you can roast the chopped up walnuts in a pan for a few minutes to activate the aroma. Then add the butter and the sage. Fry for a few minutes then set aside the pan.
Cut the pears in quarters, remove the core and cut into slices.
Once the rice is al dente you can add the chopped up Gorgonzola and a fair amount of fresh pepper. Once the cheese is melted add the pears and half of the walnuts and salt to taste. Mix the risotto gently.
Set the pot aside and let it rest for a minute or two.
To serve sprinkle the remaining walnuts and sage butter over the risotto.