Risotto made with fruit may sound odd, but it is delicious. Sweet pears and Gorgonzola cheese are a marriage made in risotto heaven. Be sure to use really ripe pears for maximum effect. To taste the fullness of the pears and cheese, I dilute the broth with water to lighten it. Once you have tasted this risotto, try apple, strawberry, or orange risotto.
Serves 6
INGREDIENTS:
- 3 cups Rich Vegetable Broth or chicken broth
- 2 cups water
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, very finely chopped
- 1½ cups short-grain rice, such as Arborio
- ¾ cup dry white wine, at room temperature
- 2 large ripe Bartlett or Anjou pears, peeled, halved, cored, and finely chopped
- Salt and freshly ground pepper
- 3 ounces Gorgonzola dolce, crumbled
INSTRUCTIONS:
- In a medium saucepan, bring the broth and water just to a simmer over medium heat. Turn the heat to low to keep warm.
- In a large wide saucepan, melt 2 tablespoons of the butter with the olive oil over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until golden, about 8 minutes. Increase the heat to medium-high, add the rice, and cook, stirring often, for 3 minutes, or until the rice is hot. Add the wine and cook, stirring, until it has evaporated. Stir in the pears and cook for 1 minute.
- Add the warm broth mixture about ½ cup at a time, stirring frequently after each addition and waiting until each one is almost absorbed before adding more. Regulate the heat so that the liquid remains at a simmer and the rice does not dry out. If you run out of liquid before the rice is done, add warm water. Season to taste with salt and pepper. The risotto is ready when it is firm yet tender to the bite and looks creamy, 18 to 20 minutes.
- Stir in the remaining 1 tablespoon butter and the cheese, spoon into shallow bowls, and serve.
