RISOTTO - with Gorgonzola and Pears
Biba Caggiano was introduced to this risotto at La Piola, one of the older traditional trattorias of Milan. Buy pears that are just barely soft (if too ripe, they will break apart during cooking). Choose a mild, sweet Gorgonzola. And, if possible, make a light chicken broth from scratch.
-7 cups chicken broth or canned low-sodium chicken broth
-3 tablespoons unsalted butter
-½ small yellow onion, minced 2 cups arborio, carnaroli or vialone nano rice
-2 large, barely ripe Anjou pears, peeled and diced
-1 cup dry white wine
-2 ounces mild, sweet Gorgonzola, cut into small pieces
-1 tablespoon chopped fresh flat-leaf parsley
-Heat broth in a medium saucepan and keep warm over low heat.
-Melt butter in a large, heavy skillet over medium heat & add onion & cook until pale yellow and soft, 4 to 5 minutes.
-Add rice & stir until it is coated with the butter & begins to whiten, 2 to 3 minutes.
-Add pears, stir for 1-2 min, then add the wine & stir until most of the wine has evaporated.
-Add @ 6-8 oz hot broth & cook, stirring until most of broth has been absorbed.
-continue adding same portions of broth, cooking and stirring in this manner for @ 15-17 minutes - at this point, the rice should be tender but still a bit firm to the bite.
-When most of the last addition of broth is incorporated, add the Gorgonzola. Stir quickly until the cheese is completely melted and the rice has a thick, creamy consistency and add the pears and stir 1` minute and serve.
If the risotto seems a bit dry, stir in a little more broth. Stir in the parsley, taste, adjust the seasoning and serve.
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- Recipe byDONNA & JOE AITA
- Viewed 52 times
I add the pears much later in the process or they become pear sauce-depends on pear ripeness
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