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

Risotto with pears and blue cheese with honey and pistachios

by Ada Parisi
10137 views 5 min read

Risotto with pears and gorgonzola…the most classic of unusual combinations. Here we put it to the test in a risotto poised between fruity sweetness of pears and blue cheese with a drizzle of honey and a dusting of pistachio. the result? To try, I guarantee…I'm crazy about the spicy gorgonzola, But if you prefer you can also use the sweet one: the risotto will have a characteristic sign, but a little’ more muffled. For other rice dishes take a look at those with lettuce and Stilton, with artichokes and bottarga (dried fish roe), with pumpkin and Castelmagno, at Rice timbale with four cheeses.

Ingredients for 4 people:

  • 350 g of Arborio rice
  • 2 Abate pears
  • 120 grams of spicy gorgonzola
  • 30 grams of butter
  • 15 grams of grated pecorino cheese
  • 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 cup of Franciacorta

for garnish

  • half Abate
  • a handful of chopped pistachios of Bronte
  • Chestnut honey Mielbio Rigoni di Asiago as required

Prepare Dried Pears cut into very thin slices, with the mandolin or even using a potato peeler, half-PEAR. Put the slices on a sheet of parchment paper and then bake at 80 degrees in a convection oven for one hour and 30 minutes, until they are dry and crisp. Peel the pears and cut them into small pieces and finely chop the onion. Put onion in a saucepan together with the olive oil and sauté with a little stock. Add the pears and toast lightly and add 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 not add more stock before the previous one has not completely absorbed. When the rice is cooked,, the wave, Add the gorgonzola, the butter, the cheese and whisk it well. Garnish with a sprinkling of chopped pistachios, a few ' rounds’ Chestnut honey and Dried Pears.

THE PAIRING: 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!

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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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