Risotto With Gorgonzola Pear And Walnuts Recipes

GORGONZOLA AND RED PEAR RISOTTO

Steps:

• Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
• Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Bring broth to a simmer in sauce pan.
• Heat butter in large heavy skillet over low heat.
• Add onions and saute until tender.
• Add rice and saute for 1 minute.
• Add white wine and stir until absorbed.
• Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
• Wait until each broth addition is absorbed before adding the next.
• When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
• Salt and pepper to taste.
• Serve immediately.

RISOTTO WITH GORGONZOLA AND WALNUTS

Steps:

• Bring broth to a boil and keep at a bare simmer.
• In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
• Add rice, stirring with a wooden spoon, until rice is coated well with butter.
• Add ½ cup of broth and cook, stirring, until absorbed.
• Continue adding broth, ½ cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
• Add cream and stir into risotto.
• Remove from heat and stir in cheese and walnuts.
• Divide among four plates and garnish with Parmesan, parsley and walnut halves.