Risotto with Gorgonzola, Radicchio, and Pear

Makes 6 servings

If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender.

Ingredients

  • 6 cups meat broth (chicken, pork, or beef) or as needed
  • 2 tablespoons extra-virgin olive oil
  • 3 oz (6 tablespoons) unsalted butter
  • 3/4 cup minced yellow onion
  • 1/2 head radicchio, cut into thin strips
  • 1 lb (2 1/3 cups) Carnaroli rice
  • 1/2 cup dry white wine
  • 3/4 cup crumbled Gorgonzola
  • 1/2 cup chopped flat-leaf parsley (optional)
  • Freshly ground black pepper, as needed
  • 3/4 cup peeled, diced pear

Directions

  1. Heat the broth over low heat; keep warm.
  2. Heat the oil and 2 tablespoons of the butter in a large pot over low heat. Add the onion and radicchio and cook, stirring frequently, until the onions are tender and translucent and the radicchio is wilted, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.
  3. Add the wine and cook until almost dry. Add enough broth to come 1/2 inch above the rice, and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time.
  4. Once the rice has absorbed almost all the broth, and the grains are just tender (al dente), about 18 minutes total cooking time, remove the pot from the heat. Add the remaining 4 tablespoons butter and stir vigorously until the risotto is creamy.
  5. Add the cheese and parsley, if using. Season with pepper, and serve immediately on flat plates topped with the pear.

CIA FOODIES

Risotto with Gorgonzola, Radicchio, and Pear

Risotto with Gorgonzola, Radicchio, and Pear
Makes 6 servings If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender.

Ingredients

  • 6 cups meat broth (chicken, pork, or beef) or as needed
  • 2 tablespoons extra-virgin olive oil
  • 3 oz (6 tablespoons) unsalted butter
  • 3/4 cup minced yellow onion
  • 1/2 head radicchio, cut into thin strips
  • 1 lb (2 1/3 cups) Carnaroli rice
  • 1/2 cup dry white wine
  • 3/4 cup crumbled Gorgonzola
  • 1/2 cup chopped flat-leaf parsley (optional)
  • Freshly ground black pepper, as needed
  • 3/4 cup peeled, diced pear

Directions

  1. Heat the broth over low heat; keep warm.
  2. Heat the oil and 2 tablespoons of the butter in a large pot over low heat. Add the onion and radicchio and cook, stirring frequently, until the onions are tender and translucent and the radicchio is wilted, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.
  3. Add the wine and cook until almost dry. Add enough broth to come 1/2 inch above the rice, and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time.
  4. Once the rice has absorbed almost all the broth, and the grains are just tender (al dente), about 18 minutes total cooking time, remove the pot from the heat. Add the remaining 4 tablespoons butter and stir vigorously until the risotto is creamy.
  5. Add the cheese and parsley, if using. Season with pepper, and serve immediately on flat plates topped with the pear.

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