Happy Christmas everyone!
Risotto with pear and gorgonzola is a well-known dish in Italy. I had made it before, but a post by Francesca about risotto with speck and apples reminded me that I had never blogged about it. To add some crunch, I decided to include some walnuts as well. The combination of the sweet pear, piquant gorgonzola, and crunchy walnuts works very well with the creamy rice.
The sweetness of this dish depends on the ripeness of the pears and on the amount of pear that you add. I include one pureed pear and one pear in cubes, which made for quite a sweet risotto as the pears were very ripe. You can make this with chicken stock for more depth of flavor or with vegetable stock to keep it vegetarian. When using chicken stock, make sure to take the fat out as the dish would otherwise become too oily.
For 2 servings
130 grams (2/3 cup) risotto rice
100 grams (3.5 oz) gorgonzola, crumbled; I prefer piccante for this recipe
60 ml (1/4 cup) white wine
1 small onion, minced
handful of walnuts, toasted and roughly chopped
40 grams (3 Tbsp) butter
Keep the stock simmering but not boiling. Add a ladle of the stock to the rice, and stir until the liquid has been absorbed. Then add another ladle, and keep stirring. Do this for about 15 minutes or until the rice is almost cooked.
The sweetness of the risotto determines what wine will work with this. A dry wine will not work. An off-dry white from Alsace would be an excellent choice, such as a pinot blanc, pinot gris, sylvaner or gewürztraminer. If you like it really sweet and added a lot of ripe pear, you could even go as sweet as sauternes.
Two years ago I prepared ravioli stuffed with parsnip and sea scallops for Christmas. The combination of scallops, parsnip, and tarragon works very well.