Learn the cuisine of sunny Italy This dish can be considered a chic cuisine of northern Italy. The region of Lombardy and the entire Padana plain are historically considered the main producer of rice in Italy. Gorgonzola also occurs in the north of Italy, or rather in the town of Gorgonzola in the province of Milan. This cheese was first cooked in the 10th century, and today it has become one of the most famous in the world. Risotto with pears and gorgonzola is a very delicious dish that will please even those who are absolutely indifferent to this blue cheese in a cold form. After all, when added to the risotto, Gorgonzola melts, giving the dish a unique creamy consistency. Pears give freshness and yuzyumniku this dish. Well, if you like, then you can decorate it with walnuts to give the risotto the finishing touch! Bon Appetit!
Ingredients:- Round-grain rice 120 g
- Broth of vegetable 500 ml
- Pear 300 g
- Gorgonzola cheese 60 g
- Parmesan cheese 20 g
- Butter 20 g
- Onion white 1 pc.
- Salt 1 pinch
- Pepper black ground 1 pinch
- Step 1 To prepare the risotto, you will need round grain rice (such as Arborio or Carnaroli), 3-4 small pears, Gorgonzola cheese and Parmesan, onion, butter, bouillon cube or broth, salt and pepper.
- Step 2 Cut the onion and put it out for a few minutes in butter until it is clear. While the onion is stewed, cook the broth, dissolving half a cube in 0.5 liters of hot water.
- Step 3 Put the rice into a frying pan and onions and fry it for several minutes, stirring constantly.
- Step 4 Add the broth that you prepared in advance, and stirring occasionally, simmer a little. Add the broth as it evaporates, so that it constantly covers the rice.
- Step 5 In the meantime, peel the pears, remove the core and cut them into small pieces (the picture shows brushed, but not yet cut pears).
- Step 6 When the rice is almost ready, put the sliced pears into it and add a little broth. Stew until the rice is ready and until the pears are soft. The softness of the pears depends on their variety and maturity.
- Step 7 Add the grated Parmesan cheese and mix well.
- Step 8 Finally add the sliced pieces to Gorgonzol and mix.
- Step 9 Risotto will take a creamy consistency. Try salt, if necessary, salt. Let stand for a maximum of 5 minutes, and serve in a hot form, you can with walnuts.