Idea for this delicious meal appeared in 2006, when I had the chance to taste the Pear Risotto in a tiny porterhouse in Pavia, Italy. That same little restaurant seems not to be operating nowadays (unless I have forgotten its whereabouts, and therefore missed it, while trying to visit it again in 2010), however, the memory of their food reminisces in my mind regularly.
This recipe is eclectic collection of several recipes I have found on internet and modified them according to my taste buds. I hope you are going to enjoy as much as I did on that specific day in Pavia.
serves 2 persons
Chop the onion finely and soften it in a pan with some olive oil. Now, add the rice and stir it for a minute. Continue by adding the stock and parsley. Cook the rice on a low heat as indicated on the label.
serves 2 persons
- 3/4 cup of arborio rice (it goes well also with whole grain, as long as it's short and rounded)
- vegetable stock (instant soup in cube is perfect)
- small onion (I have tried also without onion, and I liked it even more)
- olive oil
- 1 cup of white wine
- 1 very small bunch of freshly chopped parsley
- 2-3 pears
- 50 g gorgonzola cheese
- allspice (I love to decorate it with allspice, and the sweet smell goes perfectly with pears and gorgonzola)
To cook the rise, you will have to prepare the stock from instant soup. Have in mind, that you will need about 3-4 times the volume of stock to cook the rice, however, be prepared to add some more, if needed. The volume normally depends on rice type - if it is whole grain, the cooking takes longer. When the soup/stock is ready, keep it warm aside.
In the meantime peel the pears and chop them on cubes. Not too small, though. Set one third aside. Prepare gorgonzola also by chopping it on cubes.
Around ten minutes before rice is cooked, add white wine and two thirds of peeled pears. When almost the whole liquid (stock and wine combination) has evaporated, add gorgonzola and the rest of the pears. To serve use big plates and decorate with allspice.