Pear and Gorgonzola Risotto

History & Background

A classic of Po Valley cuisine, particularly Lombard. The pear-gorgonzola pairing was already in Renaissance banquets of the Visconti of Milan. Codified as risotto in the early 1900s.

Ingredients for 4

• 320g Carnaroli rice
• 2 ripe Williams or Kaiser pears
• 150g sweet Gorgonzola DOP
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 50g cold butter
• 30g Parmigiano
• Walnut kernels
• Acacia honey
• Extra virgin olive oil
• Salt, pepper

Method

1. Cube pears, reserving 1/3 for garnish.
2. Sweat shallot with oil and butter.
3. Add pears (except garnish) and stew 3 min.
4. Toast rice and deglaze with wine.
5. Add broth for 16 min.
6. Off heat, manteca with cold butter, 2/3 of cubed Gorgonzola and Parmigiano.
7. Garnish with raw pear cubes, remaining Gorgonzola, crushed walnuts and drops of honey.
8. Pepper to finish.

Wine pairing

Sweet Moscato d'Asti or Riesling Renano.

Common mistakes

• Unripe pears (not sweet enough).
• Overcooking pears (lose perfume, turn floury).
• Overdoing honey (should hint).