Pear gorgonzola risotto is the perfect comfort food and a surefire way to impress a date. It only takes a bit over half an hour to make this elegant risotto that boasts amazing flavors and surprising textures.
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This pear gorgonzola risotto is a delicate, delicious dish that’s just perfect for special occasions like date night or Valentine’s Day.
Sweet and juicy pears mix with the strong-taste gorgonzola in a super creamy, melt-in-your mouth risotto.
I love to top this pear and gorgonzola risotto with chopped walnuts for a crunchy texture and even more flavor.
The sweet and savory taste of the risotto makes it a real treat, and even though it sounds a bit fancy, this creamy gorgonzola risotto couldn’t be easier to make.
Why you’ll love this pear gorgonzola risotto
- A flavor party in your mouth: The sweet pears and punchy Gorgonzola are a match made in heaven!
- Fancy yet foolproof: The risotto looks gourmet, but it's super easy to whip up. Perfect for impressing your date without breaking a sweat.
- Amazing mix of textures: The chopped walnuts add the coolest crunch that takes this creamy risotto to the next level.
What you’ll need
Butter — This is the type of recipe where butter is a key ingredient for creaminess, so use the best quality you can.
I recommend unsalted butter here as it makes it easier to control the sodium content of the risotto.
Shallots — Shallots are milder than onions and just perfect for this dish because they’re not overpowering the other flavors. Make sure you chop them finely so they blend seamlessly in the risotto.
Carnaroli rice — As always, carnaroli rice is ideal because it gets creamy as it cooks but still keeps a bit of a bite.
Dry white wine — A splash of dry white wine adds that touch of acidity and depth. It cooks off, so you won't get a boozy taste, just a beautiful layer of flavor. Any dry white like Sauvignon Blanc or Pinot Grigio works.
Gorgonzola — This cheese is truly the heart of the dish. You'll want to use sweet Gorgonzola, not the Picante (spicy) version. Sweet Gorgonzola is softer and milder, with a creamy texture that's just perfect for melting into the risotto.
It adds a rich, tangy flavor that's strong but not overpowering, creating a lovely balance with the sweet pears.
Pears — Williams pears are a great choice in this risotto. as they have the right balance of firmness and sweetness for cooking.
However, you can use any variety you like — the key is to choose them ripe. You're looking for that sweet spot where they're not too hard but haven't turned mushy either.
Walnuts — Walnuts add a fantastic crunch and earthy note to the gorgonzola risotto. Toast them lightly before chopping them to enhance their flavor.
How to make gorgonzola risotto
In a large pan, melt half of the unsalted butter over medium heat. Add the shallots and sauté for 2-3 minutes until soft and translucent.
Stir in the carnaroli rice, making sure it’s well coated with the butter and shallot mixture. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges.
Next, pour in the dry white wine and stir for 1-2 minutes until the liquid is mostly absorbed by rice.
Begin adding the hot vegetable stock, one cup at a time, stirring often but not continuously. Wait until each addition is almost fully absorbed before adding the next. This slow process is key to a creamy risotto.
When the rice is nearly done and has a creamy consistency, stir in the pears and gorgonzola.
- Keep your stock at a gentle simmer in a separate pot so it’s warm when added to the rice. This helps maintain a consistent cooking temperature, which is crucial for the perfect risotto.
- Peel, core and dice the pears when you’re ready to cook. That way, you’ll keep them from browning.
- Add the pears when the risotto is nearly done. You want them to be warm and slightly softened but not mushy.
- This risotto is best served immediately. Serve it warm but not piping hot. This allows the flavors to be more pronounced and the texture to be perfectly creamy.
What wine to serve with pear and gorgonzola risotto
- Chardonnay: A classic pairing, a good Chardonnay with its creamy texture and hints of vanilla complements the richness of the gorgonzola and the buttery nature of the risotto perfectly.
- Pinot Noir: If you're inclined towards red wines, a light Pinot Noir can be a delightful choice. Its subtle fruitiness and low tannins won't overwhelm the dish; instead, it will complement the sweetness of the pears beautifully.
- Riesling: For something a little different, try a Riesling. Its natural sweetness and acidity can balance both the tang of the gorgonzola and the sweetness of the pears.
If you liked this pear gorgonzola risotto, you might also like some of my other easy risotto recipes:
- Creamy Saffron Risotto
- Chicken and Chorizo Risotto
- Cavolo Nero Risotto
- Leek and Goat's Cheese Risotto
- Risotto with Italian Sausage
- 6 tablespoons (90 g) unsalted butter, divided
- 2 medium shallots, finely chopped
- 1 ½ cup (300 g) carnaroli rice
- ¾ cup (175 ml) dry white wine
- 6 cups (1.5 liters) vegetable stock, hot
- 5 ounces (150 g) gorgonzola
- 2 medium pears, cored, peeled and cubed
- 2 ounces (60 g) Parmesan, grated
- 3 ounces (85 g) walnuts, chopped
- Salt and freshly ground black pepper to taste
- In a large pan, melt half of the unsalted butter over medium heat. Add the shallots and sauté for 2-3 minutes until soft and translucent.
- Stir in the carnaroli rice, making sure it’s well coated with the butter and shallot mixture. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges.
- Next, pour in the dry white wine and stir for 1-2 minutes until the liquid is mostly absorbed by rice.
- Begin adding the hot vegetable stock, one cup at a time, stirring often but not continuously. Wait until each addition is almost fully absorbed before adding the next. This slow process is key to a creamy risotto.
- When the rice is nearly done and has a creamy consistency, stir in the pears and gorgonzola.
- Add the remaining unsalted butter, grated Parmesan, and chopped walnuts.
- Season with salt and freshly ground black pepper to taste and serve immediately, with some extra freshly grated Parmesan on top or chopped walnuts if you like.
Amount Per Serving: Calories: 676Total Fat: 46gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 85mgSodium: 745mgCarbohydrates: 44gFiber: 5gSugar: 13gProtein: 18g
Nutritional information is an estimate provided by an online nutrition calculator.