Risotto Gorgonzola dolce, pere e noci (Sweet Gorgonzola cheese, pear and walnut risotto)

11:30 am on 17 March 2014

(Serves 4)


  • 200g carnaroli risotto
  • 1 small onion finely chopped
  • 3L vegetable stock
  • 1 glass white wine
  • 200g gorgonzola dolce
  • 2 small pears peeled, cored and cubed
  • 100g roughly chopped walnut
  • 150g Parmigiano reggiano grated
  • 50g butter cubed
  • few leaves of rocket salad


Boil the stock and keep it simmering.

In a large pot fry the onion with some oil and a little butter for four minutes. Add the risotto and toasted on a low heat. After five minute add the glass of wine and a pinch of salt. When the wine has evaporated add the stock to cover the risotto and stir.

Keep adding the stock, as the rice will absorb it. Make sure the rice is always nice and soft and cover with liquid; it must keep always the same consistency (soft porridge like).

After 15 minutes add the Gorgonzola the walnuts and the pears. Cook for another 4 minutes the turn the heat off. Add the butter and the Parmigiano and whisk vigorously to obtain a nice soft and creamy texture. Adjust the flavour with salt and white pepper. Serve with an extra sprinkle of Parmigiano on top and some finely sliced rocket salad.

Boun appetito.

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