Risotto with Gorgonzola and Pear
Description
Rice for risotto is crucial. Choose suitable varieties of short-grain rice. Select a juicy pear with firm, dense flesh so that the pieces don't turn into a puree in the finished dish.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
For preparing risotto, it's best to use a convenient deep sauté pan. Cook over heat slightly below medium. The broth should be simmering; it's convenient to keep it on the stove next to the pan. Melt the butter and sauté half of a pear, diced into cubes, until lightly caramelized.
- 3
Step 3
Transfer the fried pear to a plate and add olive oil to the skillet. Sauté the onion, cut into small cubes, until golden.
- 4
Step 4
Place the washed and dried rice. Lightly sauté, stirring, until all the grains are coated with oil.
- 5
Step 5
Pour in the wine. Let it evaporate, stirring constantly.
- 6
Step 6
Pour 1.5 cups of boiling broth over the rice, lightly salt it, and let the broth absorb into the rice, stirring occasionally.
- 7
Step 7
Next, add the broth one ladle at a time, stirring and allowing the broth to be absorbed. Keep an eye on it and taste as you go. The rice is done when it's still slightly firm in the center—just the right al dente. At the same time, the overall consistency of the risotto should not be dry, but rather tender and creamy.
- 8
Step 8
Add diced gorgonzola and sautéed pear to the finished risotto. Mix gently. Season to taste with salt and freshly ground black pepper.
- 9
Step 9
Serve immediately, garnished with thin slices of the remaining pear and fresh parsley. Those who like can additionally drizzle the risotto with olive oil.
- 10
Step 10
Serve at the table.