Gorgonzola And Pear Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth until it is warm but not boiling. Keep it on low heat to stay warm while cooking the risotto.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Sauté for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. Continue this process for about 18-20 minutes, until the rice is al dente and creamy.

5. 5

   Incorporate Pear and Cheese

   When the rice is almost done, stir in the diced pear, Gorgonzola cheese, and grated Parmesan. Mix well until the cheeses melt and combine with the risotto.

6. 6

   Season and Serve

   Season with salt and black pepper to taste. Remove from heat, garnish with fresh parsley, and serve immediately.