Risotto with Pears and Blue Cheese
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Risotto with pears and blue cheese
Ingredients
- Arborio rice - 10.6 oz
- Pears - 3 pieces
- Gorgonzola Cheese - 5.3 oz
- Onion - 2 heads
- Parsley - 1 bunch
- Dry White Wine - 3 fl oz
- Butter - 1 tablespoon
- Carrot - 1 piece
- Celery stalk - 1 piece
- Bay leaf - 1 piece
- Garlic - 3 cloves
- Black peppercorns - 3 pieces
- Sea Salt - a pinch
Step by Step guide
Step 1
Prepare the broth: peel and chop the carrot, garlic, and 1 onion into large pieces.
Step 2
Cut the celery into several pieces.
Step 3
Pour 1.2 liters of water over the prepared vegetables, add salt, pepper, and bay leaf, and cook the broth. Strain the finished broth.
Step 4
Peel and finely chop the remaining onion.
Step 5
Cut the cheese into cubes.
Step 6
Remove the seeds from the pears and slice them.
Step 7
Finely chop the parsley.
Step 8
In a deep skillet with a thick bottom, heat the butter, sauté the onion until translucent, add slices of one pear, and heat for a couple more minutes.
Step 9
Add the rice, stir to absorb the flavors of the onion and pear, pour in the wine, and then evaporate it over high heat.
Step 10
Gradually, ladle by ladle, add the broth. Cook the risotto for 18–20 minutes, stirring constantly.
Step 11
At the end, add the remaining pears and cheese cubes, sprinkle with parsley.
Step 12
Gently mix and serve immediately.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
