RISOTTO WITH GORGONZOLA, PEARS, AND WALNUT

I prepared this risotto with my niece, Alexia, who especially enjoyed it. It’s one of those dishes that is both comfort food and a special dinner you can savor on a cool evening, accompanied by a glass of sparkling wine. It brings together ingredients that would normally shine on a cheese platter: gorgonzola, pears, and walnuts, giving it a creamy texture, crunchy notes, and a subtle sweet-salty balance. And considering that it takes no more than 30 minutes to prepare, it quickly has the potential to become the perfect dinner.

Ingredients:

• 300 g risotto rice (arborio type)

• 1-2 tablespoons olive oil and a small cube of butter

• 1 small onion, finely chopped

• 200 ml dry white wine

• 1 liter chicken stock

• 100 g gorgonzola, cut into cubes

• 50 g grated parmesan

• 1-2 pears, peeled and cubed

• 50 g walnuts, toasted and roughly chopped

• Salt and pepper

Preparation:

In a large pan, melt the butter over medium heat, drizzle in the olive oil, and add the finely chopped onion. Sauté the onion until it becomes translucent, about 2-3 minutes, being careful not to burn it. Once the onion has softened, add the risotto rice and stir for 1-2 minutes until the edges of the rice turn slightly translucent while the center remains opaque. This step helps the rice absorb the liquid more efficiently later on.

Pour the white wine over the rice and stir constantly, allowing it to evaporate almost completely. The wine adds a touch of acidity that balances the final creaminess of the dish. After the wine has evaporated, begin adding the hot stock, one ladle at a time. Stir continuously, allowing the rice to absorb each ladle of stock before adding the next. The whole process will take around 18-20 minutes, until the rice becomes creamy but still remains al dente.

When the rice is nearly done, add the cubed gorgonzola and diced pears. Continue stirring, allowing the gorgonzola to melt and incorporate into the risotto, while the pears soften slightly. Stir in the grated parmesan, mixing thoroughly. Season to taste with salt and pepper, keeping in mind that the cheese is already salty.

Once ready, remove the risotto from the heat and let it rest for a minute. Serve in deep plates and sprinkle the toasted, roughly chopped walnuts on top to add a crunchy texture that perfectly complements the creaminess of the risotto, enriched by the cheese and the freshness of the pears. This classic combination of cheese, walnuts, and pears from a cheese platter comes together beautifully in this risotto, best enjoyed warm.