Pear and Gorgonzola Risotto

I had been craving gorgonzola cheese for a while. I came across this recipe for a pear and gorgonzola risotto while looking for something to satisfy my craving. This recipe was good for a number of reasons; it had gorgonzola in it, I had a lot of fresh local pears that needed to be used, and because I really like risotto! The last time that I had used pears in a savoury dish the pear flavour was a bit subtle so I made sure to caramelize the pears in butter and sugar to strengthen their flavour. I really enjoyed this risotto. The sweetness of the pear went well with the tangy gorgonzola cheese. I really liked the gorgonzola in the risotto and I will be looking to make more risottos with gorgonzola cheese.



Ingredients:

1 tablespoon butter

2 pears (cut into bite sized pieces)

1 tablespoon sugar

3 cups chicken stock

1 tablespoon butter

1 onion (chopped)

1 cup arborio rice

1/2 cup white wine

1/4 pound gorgonzola



Directions:

1. Melt the butter in a large sauce pan.

2. Add the pears and sugar and caramelize. Set pears aside.

3. Heat the chicken stock in a pan and keep warm while making the risotto.

4. Melt the butter in the pan from 1.

5. Add the onions and saute until tender.

6. Add the rice and saute until the rice becomes translucent, about 2 minutes.

7. Add the wine and deglaze the bottom of the pot.

8. Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes.

9. Add the pear and gorgonzola and stir until the gorgonzola melts.



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Take a look at The Risotto Relay at The Baker & The Curry Maker.