Home » Risotto with pears and blue cheese with honey and pistachios

Risotto with pears and blue cheese with honey and pistachios

Sweet-savory pairing for an elegant risotto

by Ada Parisi
5 min read
Risotto alle pere e gorgonzola con miele e pistacchi

Risotto with pears and blue cheese with honey and pistachios. the most classic of unusual combinations. A risotto with a sweet-salty taste that combines fruit with one of my favorite cheeses: the gorgonzola Dop, sweet or spicy. Here we put this gourmet pairing to the test in a risotto poised between the savory blue and the sweetness of pears. Enhanced by a drizzle of honey and a sprinkling of green pistachio from Bronte Dop. the result? To try, I guarantee.

How is to try the RISOTTO WITH GORGONZOLA AND CARAMELIZED APPLES, Perfect for an elegant hideout. Which gorgonzola to choose? It depends on your tastes. I'm crazy about the spicy gorgonzola, with an intense and decisive taste. But if you prefer you can also use the sweet one, which will give the risotto a softer taste. In any case, The risotto with pears and gorgonzola with honey and pistachios will still have a characteristic scent, but a little’ more muffled.

And if you love sweet-savory recipes, also try the BIGNE’ WITH SWEET GORGONZOLA AND PEARS or the RISOTTO WITH BEETROOT AND GORGONZOLA, very scenographic and easy to prepare. Obviously, You can find many recipes to inspire you by looking at all my RECIPES FOR RICE or between RECIPES WITH gorgonzola, if you also love this cheese. Do you want to know more about Gorgonzola Dop? Read my article on HOW GORGONZOLA PDO IS MADE and watch the entire production process in this VIDEO TUTORIAL. And now I wish you good day.

Risotto alle pere e gorgonzola con miele e pistacchi

Risotto with pears and gorgonzola with honey and pistachio

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

350 g of Arborio rice

2 Abate pears

120 grams of sweet or spicy gorgonzola

30 grams of butter

4 Tablespoons extra virgin olive oil

Golden onion

1,5 liters of broth made with an onion, a carrot and two stalks of celery

half a glass of Franciacorta Docg

  • TO GARNISH RISOTTO:

half Abate

a handful of chopped pistachios of Bronte

Chestnut honey

Procedure

The preparation of risotto with pears and gorgonzola is simple, but if you want to make dried pears where to have a little patience.

Preparing dried pears cutting the pear into very thin slices, with the mandolin or even using a potato peeler. Put the pear slices on a sheet of parchment paper and then bake at 80 degrees in a static oven for about an hour and 30 minutes, until they are dry and crisp.

Peel the pears and cut them into chunks. Finely chop the onion. Put the onion in a non-stick saucepan together with the oil and sauté gradually adding a little broth. Joining pears, Sauté lightly and add the rice, mix well and making toast evenly. Deglaze with the bubbly and, After the alcohol has evaporated, start cooking rice gradually adding the vegetable stock.

Usual recommendation: stir often and do not add more broth until the previous amount has been completely absorbed. When the rice is cooked,, on the wave, Add the gorgonzola, butter and stir well. Garnish the dish with a sprinkling of lightly toasted pistachio grains, a drizzle of chestnut honey and dried pears. Bon appétit!

Note

MATCHING: with this dish, mixed and complex flavors, We recommend a Franciacorta Docg Brut wine cellars Ferghettina: its delicate, nutty and sweet fruit notes accompany each forkful of this creative recipe.

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6 comments

Cósima March 6, 2013 - 08:59

Must be very good. Furnishing accessories

Reply
fratelli_ai_fornelli March 6, 2013 - 12:11

Thanks Còsima! You were always very kind. Gracias, you are always so kind!

Reply
conunpocodizucchero.it March 6, 2013 - 06:52

Wow! What a beautiful presentation! and that good idea!

Reply
fratelli_ai_fornelli March 6, 2013 - 12:12

I love the contrasts of flavor, sweet and sour sauce, zuccherosalato…I love them all…you're a sweetie to spend anytime from here!!!

Reply
AsiulCat March 6, 2013 - 00:27

UH!mammamia that delight! I would eat now…

Reply
fratelli_ai_fornelli March 6, 2013 - 12:11

Thanks for stopping by from us…a Dear Dear greeting!

Reply

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