Risotto with Gorgonzola Cheese and Fresh Pear Sauce Recipe Video
Ingredients
.
Directions
GETTING READY
1. For the pear sauce, peel and cut pears into quarters and core them.
2. Peel garlic and cut into half.
3. In a pot, heat olive oil and add garlic, roughly chopped pears and marjoram.
4. Stir and let cook for a few minutes.
5. Then, season with salt and pepper.
6. Add vegetable stock and cook until soft. When pears are done add freshly ground black pepper, remove from heat and cool and puree them.
MAKING
7. For the risotto, chop onion.
8. Heat oil in a pan, add the onion and a pinch of salt and stir.
9. When onion is soft, add rice and another pinch of salt. Stir constantly so rice doesn’t stick and toasts uniformly.
10. Once rice is toasted, start adding boiling stock, a ladleful at a time.
11. When stock evaporates and rice becomes slightly dry, add more stock. Continue cooking in this way for 16 to 18 minutes, depending on the variety of rice.
12. Remove from heat when risotto still has a little liquid.
13. Add ½ of the gorgonzola and butter. Cover and let rest for a minute.
14. Then add the remaining Gorgonzola and Parmigiano-Reggiano. Stir until creamy.
SERVING
15. Pour the pear sauce into the bottom of the individual bowls and spoon the risotto on tip.
1. For the pear sauce, peel and cut pears into quarters and core them.
2. Peel garlic and cut into half.
3. In a pot, heat olive oil and add garlic, roughly chopped pears and marjoram.
4. Stir and let cook for a few minutes.
5. Then, season with salt and pepper.
6. Add vegetable stock and cook until soft. When pears are done add freshly ground black pepper, remove from heat and cool and puree them.
MAKING
7. For the risotto, chop onion.
8. Heat oil in a pan, add the onion and a pinch of salt and stir.
9. When onion is soft, add rice and another pinch of salt. Stir constantly so rice doesn’t stick and toasts uniformly.
10. Once rice is toasted, start adding boiling stock, a ladleful at a time.
11. When stock evaporates and rice becomes slightly dry, add more stock. Continue cooking in this way for 16 to 18 minutes, depending on the variety of rice.
12. Remove from heat when risotto still has a little liquid.
13. Add ½ of the gorgonzola and butter. Cover and let rest for a minute.
14. Then add the remaining Gorgonzola and Parmigiano-Reggiano. Stir until creamy.
SERVING
15. Pour the pear sauce into the bottom of the individual bowls and spoon the risotto on tip.
Editors Review
If you want an authentic Italian recipe that is healthy and easy to make. Try making Risotto with Gorgonzola Cheese and Fresh Pear Sauce with Chef Matteo Carboni from the Academia Barilla. He shows the recipe step by step making it easy even for non-Italians to understand and follow. The risotto is also easy but requires constant attention for a creamy texture.Comments
Comments: 3 |
Add a Comment
shantihhh says :
Gorgonzola is made in the regions of Piedmont and Lombardy from whole cow's milk to which is added the bacteria and has a wonderful special flavour. It is a blu cheese. Cambozola is another great blu cheese but each has it's own unique flavour.
Blu/Blur cheese substitutions? Do you mean vegan? If so no, the unique flavour of blu cheese can not be dupicated.
Posted on: 7 June 2009 - 8:20pm
ifoodiee says :
Your video is playing now..lovely risotto recipe chef...Gorgonzola cheese is the Italian Blue cheese right?..is there any substitutes we could use for it???
Posted on: 28 May 2009 - 10:12am
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