Thank you, Rossella of Ma che ti sei mangiato! I cooked Rossella’s leek risotto for Taste & Create, and she told me about this recipe. She said it was divine, and it is. Creamy, rich, with the perfect combination of pears and gorgonzola, and walnuts to add crunch. One of the best risotti I’ve ever had. Vegetarian too! No photo, because I already know risotto isn’t photogenic.
Even if you’ve never cooked risotto in your life, you owe it to yourself to try this. Don’t be scared — risotto is really easy. But you must use proper Italian risotto rice, otherwise it will be a travesty.
200 g arborio or carnaroli rice
2 medium pears
50 g gorgonzola
50 g grated parmesan
a few walnuts
Note: I normally measure my rice by volume. A whisky tumbler full is enough for 2 people (but is probably less than 200 g). You will then need roughly three times the volume of stock, but be prepared to add more if necessary.
Keep the stock warm in a pan. Chop the shallots and soften in olive oil with (optionally) a knob of butter. Peel one of the pears and cut into dice; add to the shallots.
Add the rice and stir until it is coated with oil and slightly translucent. Add a generous slosh of wine (about half a glass) and cook till absorbed. Then add the stock a ladleful at a time, stirring from time to time and adding more as it is absorbed.
Five minutes before it’s ready (how do you know? Well, when the rice is nearly cooked but still has a bit of bite), add the second pear, peeled and diced, and the diced gorgonzola. Stir in and let the gorgonzola melt. Off the heat, add the parmesan. Serve garnished with roughly chopped walnuts.