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Gorgonzola Risotto

This 9-ingredient Gorgonzola Risotto topped with pears and walnuts is creamy, comforting, and richly flavorful!
Prep Time5 mins
Cook Time25 mins
Course: Main Course, starter
Cuisine: Italian
Keyword: gorgonzola, pear, risotto
Servings: 4

Ingredients

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)

Instructions

  • 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.