June 18, 2005

Gorgonzola and Pear Risotto

Gorgonzola and Red Pear Risotto
based on a recipe from Bon Appetit (December 1997)

1 TBSP olive oil
1 TBSP butter
1 shallot, diced
1 cup arborio rice
4 cups (about) canned chicken broth
1/2 cup dry white wine
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/2 cup crumbled Gorgonzola cheese
1 ripe unpeeled red-skinned pear, halved, cored, diced
2 ounces, shiitake mushrooms, sliced

Bring broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.

Heat oil and butter in heavy medium saucepan over medium heat. Add shallot and rice and saute until translucent, about 2 minutes. Add 1 cup of broth/wine mixture to rice. Simmer, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry. Mix in mushrooms, Gorgonzola and pear. Cook until cheese melts and pear is heated through, about 1 minute.

Notes: I didn't quite get the correct consistency on this one but it was very tasty and will be well worth trying again. With respect to the original recipe, I substituted chicken broth for the vegetable broth and bumped the amount of cheese up for more enriched taste. Also, the mushrooms added a nice texture contrast.

Posted by Jennifer at June 18, 2005 9:19 PM

Mmmmm....the Gorgonzola and pear combo was indeed really tasty, though, as you said, the texture didn't work out as well as you'd have like for this particular batch. I'm definitely up for trying again though!

Posted by: Michael at July 10, 2005 2:39 PM
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