Pear and gorgonzola risotto (Risotto con Pere e Gorgonzola) is a creamy, fragrant dish that comes into its own in Autumn, when pears reach their best. Pears and gorgonzola have long been friends, as the fruit’s sweetness balances the cheese’s saltiness. Gorgonzola can only be produced in specific provinces of Piedmont and Lombardy under EU law and so understandably this pairing is very popular in northern Italy.
Pear and gorgonzola risotto first emerged on restaurant menus. It was usually served as a seasonal primo piatti. Cooks valued it for practical reasons: pears were inexpensive and available in autumn, gorgonzola melted easily into hot rice, and the dish could be finished quickly to order without extra elements.
I first ate this dish in Tuscany in 2018, served as a special seasonal primo. Since then, I have cooked it many times at home. I cook the pears separately so they soften and begin to break down. Then I stir them in towards the end of the la cottura stage.
The Best Pears to Use
The best pears for risotto con pere e gorgonzola are sweet ripe ones that smell fragrant. My favourite are Bosc pears but you can use any pear that is ripe. Avoid very crisp pears and watery fruit. They stay crunchy or leak too much liquid, and the risotto loses its creamy balance.
Buon appetito! 🇮🇹
Also Read
If you are looking for more classic risotto recipes, then you might be interested in these posts:
- Creamy asaragus risotto – a bright spring asparagus recipe.
- Mushroom risotto – an classic autumn risotto which you can make all year round .
- Risotto all Marchigianga – a delcious Le Marche risotto flavoured with cinnamon and lemon.
- Chicken Liver Risotto with Sage – an earthy risotto from Friuli, perfect for the winter months.
Or take a look at my full collection of Piedmont recipes for more Tuscany flavours.
Pear and Gorgonzola Risotto
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small shallot (finely chopped)
- 300 grams Carnaroli rice
- 3 ripe Bosc pears (peeled, cored and chopped)
- 150 g gorgonzola dolce (cut into small cubes)
- 1 litre hot vegetable stock
- 100 ml dry white wine
- 40 g unsalted butter (divided)
- 30 g grated Parmesan
- Black pepper (to taste)
- Salt (to taste)
Instructions
- Put the vegetable stock in a pan and bring it to a gentle simmer.
- Meanwhile, add the pears in a separate pan with a splash of water. Cook for 3–5 minutes, until they soften and break down at the edges. Set aside.
- Heat the a wide pan, then add the olive oil and butter. Add the shallot and sweat for 2 minutes, until it turns glossy but do not allow it colour.
- Then add the rice and stir for 1 minute, until the grains feel hot.
- Pour in the dry white wine and stir until it evaporates.
- Add a ladle of hot vegetable stock. Stir and let the rice absorb it. Keep adding broth, a ladle at a time, until the rice turns creamy and stays al dente. This usually takes 16–18 minutes.
- Stir in the cooked pears during the last few minutes. Add more broth if the pan looks dry.
- Turn off the heat. Add the remaining butter, the gorgonzola, and the Parmesan. Stir until the cheese melts and the risotto turns silky. Then all
- Season with black pepper and a little salt if needed. Allow the risotto to rest in the pan for 4-5 minutes then serve.
Notes
- Walnuts go very well with pears and gorgonzola. Add 60–80 g of shelled and roughly chopped walnuts for an additional dimension.
- Cut a few thin slices of pear with a mandolin to garnish the risotto. A slice with the stalk always looks very impressive.
