Risotto with Pear and Gorgonzola Cheese
Risotto • Italian
Description
Risotto with Pear and Gorgonzola Cheese
Ingredients
- Arborio rice 5 oz
- Goat cheese 0 oz
- Parmesan Cheese 0 oz
- Shallot 0 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Dry White Wine 0 fl oz
- Chicken Broth 5 fl oz
- White Pepper (whole) 0 oz
- Salt 0 oz
- Pears 0 oz
Step-by-Step Guide
Step 1
Finely chop the shallot and sauté it in olive oil until translucent. Add the rice and sauté together with the onion for 2 minutes until the rice is warmed.
Step 2
Pour in the dry white wine and let it reduce, stirring constantly. Cook the rice for 15 minutes, adding the broth in small portions and stirring. Cut the pear in half. Peel and core one half. Finely chop it. Add half of the gorgonzola cheese, all the grated parmesan, and the chopped pear to the rice. Season with salt and pepper, add the butter, and gently mix. Bring to readiness.
Step 3
Slice the second half of the pear and cube the remaining gorgonzola. Plate the risotto, garnishing with pear slices and gorgonzola.
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