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Pear Risotto with Gorgonzola
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Lú Rech
@lurech- Ingredients
- Recipe
- Arborio Rice2 cup
- Gorgonzola cheese100 g
- Pear3 unit(s)
- Onion1/2 unit(s)
- Garlic Cloves3 unit(s)
- White Wine1/2 cup
- Butter3 tablespoon
- Grated Parmesan Cheese1/2 cup
- Homemade vegetable broth1.5 l
- Sugar1 tablespoon
- Heat the vegetable broth in a separate pan. If you don't have it ready, prepare it by placing pieces of vegetables (celery, pieces of carrot, garlic, onion, leek, pepper, fresh herbs to taste) and water in a large pot, keeping it very hot without letting it boil for about 45 minutes. minutes.
- Cut 1 pear into slices and 2 into cubes, removing the seeds. Toast in a frying pan with 1 part of the butter and the sugar. Reserve.
- In a pot suitable for risotto (wide open to facilitate the evaporation of the broth), sauté the garlic and onion and then add the arboreal rice.
- Fry the rice for about 2 minutes and add the white wine, keep stirring until the liquid evaporates.
- With a quilt, gradually add the hot vegetable broth, stirring constantly to cook the rice.
- Taste the rice grain, when it is still al dente, but almost giving way, add the pear cubes and the gorgonzola.
- When the grain is ready (without being hard in the middle), turn off the heat, add the rest of the butter and the Parmesan cheese, stirring well to emulsify.
- Serve with slices of toasted pear and pieces of gorgonzola.
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