Best Risotto With Gorgonzola Pear And Walnuts Recipes

Risotto with Gorgonzola, pear and walnuts image

Provided by Pierre Ley

Time 25m

Number Of Ingredients 11

1 c italian rice (carnaroli, arborio or vialone nano)
1/4 pt white wine, dry
1 qt vegetable broth
1/2 small onion
2 pears (williams)
8 oz gorgonzola blue cheese (or any soft blue cheese)
1 c parmigiano-reggiano, grated
1 c walnut halves
1 Tbsp butter (unsalted)
1 Tbsp olive oil, extra virgin
salt and pepper, to taste

Steps:

1. Put 1Tbsp butter and the olive oil in a large pan. Thinly slice the onion, and add it to the pan on a low heat. Don't wait for oil and butter to become too hot before you add the onion, as it might burn. If it becomes black, throw everything away and start over. Leave onion to soften.
2. When onion is soft, but not colored, add rice and turn heat on. Keep stirring the rice with a woodden spoon until slighty shiny and translucid. This operation is important. in Italian it's called "tostatura".
3. Add the wine. When it's evaporated, add the hot stock, little by little, and keep stirring your risotto. It needs to be always moist. When it dries up, add more stock.
4. After about 10 mins, add your pears, cut in chunks, with the skin on! this will add more color, flavour and texture. After a couple of minutes add the Gorgonzola. Keep adding stock until the risotto is perfectly cooked. This will take about 15 min from the moment you added the wine. if you run out of stock before the rice is done, no rpoblem: just add water (but make sure it's boiling hot).
5. When the risotto is cooked, turn the heat off. Now you can add the remaining butter, the walnuts, roughly chopped, and the Parmesan cheese. Stir vigorously for about half a minute, until risotto is creamy (but still al dente). This operation is called "mantecatura".
6. Check for salt and pepper, and decorate with walnuts and slices of pear. Serve with more grated Parmesan on the side.

Gorgonzola and Red Pear Risotto image

Yield Serves 2, can be doubled

Number Of Ingredients 7

3 1/2 cups (about) canned vegetable broth
1 cup dry white wine
1 1/2 tablespoons olive oil (preferably extra-virgin)
1 cup arborio rice or medium-grain white rice
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
1 ripe unpeeled red-skinned pear, halved, cored, diced

Steps:

Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.

Risotto with Gorgonzola image

Yield serves 6

Number Of Ingredients 9

6 to 8 cups hot chicken, turkey, or vegetable broth
1/3 cup extra-virgin olive oil
1 1/2 cups ﬁnely chopped onions
2 teaspoons kosher salt
2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup dry white wine
8 ounces imported Italian Gorgonzola Dolce (aged no more than 3 months), cut into small pieces
1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

Steps:

Heat the stock in a separate pot almost to the boil. Keep it very hot, near the risotto pan.
Put the olive oil in the risotto pan, and set over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes. Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned). Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch. When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt. Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock. Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark. Add more stock if needed, and cook until the risotto is creamy but still al dente.
Turn off the heat. Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish. Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated. Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.

Risotto With Gorgonzola And Toasted Walnuts image

Provided by Gingerbear

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth
2 tablespoons butter
1 small onion, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 ounces gorgonzola, diced
1/2 cup chopped toasted walnuts
1/2 cup parmesan cheese
1/4 cup mascarpone cheese or 1/4 cup heavy cream
salt
white pepper, as needed

Steps:

Bring broth to a simmer in sauce pan.
Heat butter in large heavy skillet over low heat.
Add onions and saute until tender.
Add rice and saute for 1 minute.
Add white wine and stir until absorbed.
Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
Wait until each broth addition is absorbed before adding the next.
When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
Salt and pepper to taste.
Serve immediately.