Risotto with Gorgonzola and Fresh Pear Sauce

An updated version of an Italian classic.

Ingredients

Servings 6

• ⅝ lb Carnaroli rice
• 1 ¾ oz onion
• 3 cups broth
• 1 oz butter
• 1 oz grated Parmigiano Reggiano cheese
• extra virgin olive oil to taste
• salt and pepper to taste
• 3 ½ oz Gorgonzola cheese

Sauce

• ½ clove of garlic
• 2 sprigs marjoram
• 2 cups broth
• extra virgin olive oil to taste
• salt and pepper to taste
• 3 pears

Preparation

20 minutes preparation + 20 minutes cooking

The Pear Sauce:

Cut the pears into quarters.
Peel and core them.

Peel garlic clove and cut in half. Heat a Tbsp or two of Academia Barilla 100% Italian Extra Virgin Olive Oil in a pot and add garlic, roughly chopped pears and marjoram.

Stir and let cook for a few minutes.
Then, season with salt and pepper.

Add vegetable stock and cook until soft. When pears are done cooking, remove from heat and set aside.

The Risotto:

Begin to prepare the risotto by chopping 1/2 onion.

Add a couple Tbsp Academia Barilla 100% Italian Extra Virgin Olive Oil to a pot. When the oil is hot, add finely chopped onion and a pinch of salt and stir.
When onion is soft, add rice and another pinch of salt. Stir constantly so rice doesn’t stick and toasts uniformly.
Once rice is toasted, start adding boiling stock, a ladleful at a time.

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.

Return your attention to the pears. Once cooked, add freshly ground black pepper to the pot and then blend into a smooth pear puree. Finish cooking the risotto. Remove from heat when risotto still has a little liquid.

Add ½ of the gorgonzola and butter. Cover and let rest for a minute.
Add remaining gorgonzola and Academia Barilla Parmigiano Reggiano aged 18 months.

To serve, pour a ladleful of pear sauce into each bowl. Place 2 large spoonfuls of risotto on top of sauce.
Finish with a sprig of marjoram and freshly ground black pepper.

This simple, seasonal dish is certain to keep you warm while you wait for spring.

Check out our video below for more preparation details!

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