Wednesday, October 27, 2010

Pear and Gorgonzola Risotto


  • 1 tablespoon butter
  • 2 pears (peeled and cut into bite sized pieces)
  • 1 tablespoon sugar
  • 1/2 cup dry white wine
  • 3 cups chicken stock
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 cup arborio rice
  • 1/4 pound Gorgonzola
  • 2 T cream
  • 1 T butter


Melt the butter in a large sauce pan.

Add 1/2 the pears and sugar and caramelize. Set pears aside.

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

Heat the oil

Add the onions and saute until tender.

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

Add the wine and deglaze the bottom of the pot.  Stir until completely absorbed

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.

Add the cream, butter and gorgonzola and stir until the gorgonzola melts.

Add fresh pears just before serving, top with caramelized pears.

No comments: