Risotto with Gorgonzola, Pears, and Walnuts - The Perfect Italian Comfort Food

Risotto is the perfect autumn supper—creamy, cozy, delicious. The combination of Gorgonzola cheese and pear is an Italian classic. We love the combined flavors of crisp, buttery pears with the creamy, slightly tangy taste of Gorgonzola Dolce—a perfect pairing. When the crunch of fall leaves is underfoot and the air turns crisp and chilly, we turn to comfort foods. My Risotto with Gorgonzola, Pears, and Walnuts is the perfect Italian comfort food and is absolutely to die for.

If you make this recipe, use either Anjou or Bosc pears. The Anjou pear is egg-shaped with pale-green or red skin. It has firm, juicy flesh and a sweet, mellow flavor. Anjou pears do not change colors as they ripen. They can be used for both cooking and eating. The Bosc pear has yellow-brown skin. It has crisp, creamy white flesh that tastes sweet, yet spicy. Bosc pears have fat bottoms and long, tapering necks that come to a point. They do not change colors as they ripen and are ideal for both baking and cooking.

Risotto with Gorgonzola, Pear, and Walnuts

5 cups vegetable or chicken broth

2 tablespoons extra virgin olive oil

½ cup shallots, minced

1 ½ cups Arborio rice

½ cup white wine

1 cup Anjou or Bosc pears, peeled, cored, and chopped

1 cup Gorgonzola dolce cheese, crumbled

½ cup grated Parmesan cheese

¼ teaspoon dried thyme leaves

½ teaspoon salt

½ teaspoon large grind black pepper

Chopped walnuts for garnish

In a large saucepan, place vegetable or chicken broth over a low heat.

In a large sauté pan, place olive oil over a medium-high heat. Add shallots and sauté until translucent. Add rice and stir for about 1 to 2 minutes, allowing rice to toast. Add wine and lower the heat to medium. Cook, stirring constantly, until wine is almost completely absorbed.

Add 1 cup of warmed broth and stir, occasionally, until broth is almost completely absorbed. Continue adding broth, 1 cup at a time, adding the next cup once the broth is absorbed. You may not need all the broth. The secret to good risotto is cooking it slowly and adding warmed broth to keep it creamy.

When risotto is al dente, add Gorgonzola and pears. Stir to melt cheese and soften pears. Cook about another 5 minutes. Add Parmesan cheese, thyme, salt, and pepper and stir until well combined.

Garnish with chopped walnuts and sautéed pear slices.

To sauté pear slices: Slice pear into ¼ to ½-inch thick pieces. Place a tablespoon or two of butter in a large skillet over a medium heat. Place pear slices in a single layer. Sauté until pear slices soften and turn golden brown.

Tips on selecting pears: Pears should be firm and have good color for their variety. Do not buy pears that have bruises or blemishes. At time of purchase, the skin on pears should be bright, shiny, and tight.

Tips on storing pears: To ripen, place them bottom end down in a cool place. To speed up the ripening process, place pears along with an apple or banana, in a paper bag that has a few punctures. Pears will be fragrant when ripe, and the flesh near the stem will yield to gentle pressure. Also, as a pear ripens, its flesh will become matte and may contain a few brown spots. Once ripe, pears can be stored for 2 to 3 days in the refrigerator.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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