Gorgonzola Risotto
This 9-ingredient Gorgonzola Risotto topped with pears and walnuts is creamy, comforting, and richly flavorful!
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Main Course, starter
Cuisine: Italian
Keyword: gorgonzola, pear, risotto
Servings: 4
Gorgonzola Risotto
- 5 cups vegetable stock
- 2 tbsp. olive oil
- 4 tbsp. unsalted butter (divided)
- 1 small shallot finely diced
- 220 g risotto rice (arborio or carnaroli type)
- 60 g Gorgonzola cheese (piccante type)
- 30 g Parmesan cheese freshly grated
- salt and pepper to taste
Pear and Walnut Topping
- 1 large pear (or 2 small pears) cored, halved, and sliced
- 2 tbsp. butter
- 2 tbsp. walnuts chopped (optional)
Place vegetable stock in saucepan and bring to a simmer. (Vegetable stock needs to be kept simmering throughout the risotto cooking time).
In a large deep skillet, heat 2 tbsp. olive oil. Add diced shallot and saute until soft and transluscent (about 2-4 minutes).
Add 2 tbsp. butter to skillet and once melted, add risotto rice. Stir frequently (not constantly) using a wooden spoon until rice is fully coated with butter and becomes slightly transparent and glossy.
Add around 2-3 ladlefuls of warm vegetable stock and bring to a simmer. Stir gently until liquid is absorbed. Make that the rice does not dry out at any point.
Continue adding stock (1 ladle at a time), stirring frequently and repeat these steps until rice is al-dente (around 18-20 minutes).
Once rice is cooked, remove skillet from heat. Stir in 2 tbsp. of butter, freshly grated parmesan cheese, and gorgonzola. Season with salt and pepper to taste.
Serve risotto with sauteed pears and walnuts.
Pear and Walnut Topping
Cut pears in half, core them, and slice into thin wedges.
Heat 2 tbsp. of butter in a skillet and add sliced pears (make sure each pear slice touches the bottom on the pan). Add chopped walnuts if using.
Saute for 2-3 minutes on each side, until slightly browned.
Serve over cooked risotto.