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4 March 2016

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RISOTTO WITH PEARS, GORGONZOLA & MASCARPONE CHEESE

by Kristel Cescotto

Well, this is the favorite risotto of my beloved Luca. Luca himself that has wait to arrive at the ripe age of 23 to enjoy a taste of grilled aubergine, accomplices only the magic of the sunset over the Arno and Ponte Vecchio. From that Florentine memory has passed water under the bridge (yes, even in Ponte Vecchio bridge), years and years of hard work – those who say that a man can not change is dead wrong. After several dinners, lunches and breakfasts, armed with perseverance and intimidating mood (feeling like Mrs. Trunchbull) I have succeeded in getting adore the risotto with pears to a man for whom the pinnacle of life was the pasta with tuna and breaed cutlet. I will not tell you the satisfaction when I saw Luca tasting this risotto with the spark in his eyes. And that “mmm, so good!” was the just reward of 12 years of hard work and manipulations. I dedicate this recipe to you, Women. If your sweetheart has a temper tantrum, serve him this delight (maybe leave out that those light cubes are pears), I leave to you the enjoyment in confessing that the dish that he has just scarfed down yes, it was made with pear.

 

INGREDIENTS (serves 4)
  • 320 grams of rice
  • 1 large pear (preferably varieties Kaiser or Abate)
  • 250 grams of gorgonzola with mascarpone cheese
  • Grated Parmesan cheese q.s.
  • Vegetable broth q.s.
  • A quarter of an onion
  • White wine to simmer
  • Extra virgin olive oil, butter, salt and pepper q.s.

 

Matching soundtrack: Earned it, The Weeknd

Risotto pere e gorgonzola_4

PROCESS

Start preparing the vegetable broth and bring it to boil, so move to the pear: peel it and cut into little cubes. Let’s put aside for a moment and finely chop the onion, fry it in a pan with high sides with a knob of butter and extra virgin olive oil. Wait a few minutes and then add the rice, toast it for at least a couple of minutes, stirring constantly, being careful not to burn it. At this point simmer the rice with white wine and let the alcohol evaporate, then add half chopped pear with a sponful of hot broth. Keep on stirring, adding broth a little at a time for ten minutes, at this point pour in the pan the rest of the pear cubes – in this way the cubes added at the beginning will be fully cooked when risotto will be ready while the pear half cooked will remain more full-bodied. A few minutes before the risotto is cooked incorporate also the gorgonzola with mascarpone cheese and let melt. Finish cooking until creamy – but off the heat – adding grated parmesan, a freshly ground black pepper and it’s nice and ready!

Risotto pere e gorgonzola_2

Risotto pere e gorgonzola_1

Photography: Sara Cartelli.
© The Eat Culture.

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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