Creamy Gorgonzola Risotto with Pear and Mushrooms
Indulge in a culinary delight with our Gorgonzola Risotto, where creamy Arborio rice meets the bold flavours of Gorgonzola cheese, sweet pears, and earthy mushrooms. Sautéed onions and dry white wine infuse the rice with depth, while Parmesan cheese adds a rich finish. Whether pan-fried, grilled, or simply added to the dish, ripe conference pears elevate each bite. Perfectly balanced and irresistibly creamy, this risotto is sure to become a favourite for cosy nights or special occasions.
Gorgonzola risotto
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
300 g Arborio rice
155 g Gorgonzola
40 g Parmesan cheese
2 ripe conference pears
1 onion
75 ml dry white wine
1-litre vegetable stock
200 g mushrooms
Directions
- Heat ghee or coconut oil in a thick-bottomed pan. Sauté onion until translucent. Add rice and sauté over high heat until glossy.
- Pour in dry white wine and stir until it evaporates. Lower the heat and add a splash of vegetable stock. Let the rice absorb stock while stirring. Continue adding stock gradually until rice is al dente, about 20 minutes.
- While risotto simmers, wash and halve one pear. Optionally, pan-fry, grill, or add pear slices to the risotto. Slice mushrooms and set aside.
- Introduce Gorgonzola cheese, pear slices, and mushrooms to the risotto. Season with salt and pepper to taste. Remove from heat, stir in Parmesan cheese, and cover the pan. Allow risotto to rest for 2 minutes before serving.
- Dish up generous portions of creamy Gorgonzola risotto onto plates. Garnish with additional grated Parmesan cheese and freshly cracked black pepper, if desired. Serve hot and savour the luxurious blend of flavours and textures in every spoonful!
Notes
- The wine will infuse the rice with a rich taste that complements the Gorgonzola beautifully
