Gorgonzola and Pear Risotto

Bette, my dearest soul friend, taught me how to make risotto. Well that's not technically true, but she taught me not to be afraid to make it. I learned how and made it often in graduate school- as risotto makes the best possible left overs- thus perfect for the days when I wasn't going back to my apartment. I brought risotto into Sean's life and we have since followed other people's advice on magical ingredients such as Butternut Squash and Feta among others.

Here is our latest favorite- now that we have had it all of once! But basically it's amazing!

Risotto with Gorgonzola and Pears

7 Cups chicken broth
(We used Veggie broth and I think the chicken broth would have made it a tad better)
3 Tablespoons unsalted butter
1/2 small yellow onion, minced
(about 1/2 C)
2 Cups Arborio or Risotto Rice
2 large, barely ripe pears (our recipe asked for Anjou pears)
-peeled and diced
1 Cup dry white wine
2 oz mild gargonzola
-recipe says cut into small pieces but I just tore it apart at the last minute.
1 Tablespoon chopped parsley

Heat the broth in a medium saucepan and keep warm over low heat.

Melt the butter in a large, heavy skillet over medium heat. When the butter beings to foam, add the onion and cook until pale yellow and soft, 4 to 5 minutes. Add the rice and stir until it is coated with the butter and the onion begins to whiten, 2 to 3 minutes. (Up to this point this is all standard risotto start)

THEN, Add the pears, stir for a minute or two, then add the wine. Stir until most of the wine has evaporated (so when you sniff the steam, you don't get alcohol in your nose). Add about 1 cup of the hot broth, or just enough to barely cover the rice (never put in more than a length of one segment of your finger covers the rice). Cook,stirring, until the broth has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding broth 1 cup or so at a time for about 17 minutes. At this point the rice should be tender but still a bit firm.

When the rice has reached this state, add the Gorgonzola. Stir quickly until the cheese is completely melted and the rice has a thick creamy consistency, about 2-3 minutes. If the risotto seems a bit dry, stir in a little more broth. Stir in the parsley to taste, adjust seasoning (salt, pepper etc) and serve!!!


To cite my sources: this is from
Caggiano, Biba. Biba's Italy: Favorite Recipes from the Splendid Cities Artisan Books: New York, 2005, 186.

We had it with mozzarella, basil, and tomato with balsamic yumminess!