Pear and Blue Cheese risotto

I love blue cheese and especially in winter I would regularly crave its sharp flavor, so I try to come up with new excuses pairings to enjoy my cheese. The other day I decided to make a risotto with blue cheese.

Pear and Blue Cheese risotto

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 Servings

Ingredients

  • 14 oz. arborio or carnaroli rice
  • 1 quart broth
  • blue cheese
  • 1-2 pears
  • 1 onion
  • EVOO
  • pepper
  • parsley (optional)
  • butter

Directions

  1. I started out by sauteing two thinly sliced pears in a bit of butter until browned. Then, I took the pears out of the pan and in the same pan I added a bit of oil and sauteed some onion. When the onion was soft I added rice for risotto (about 2 handfuls per person) and let it toast a bit.
  2. When the rice was well toasted and translucent (you'll see the grain become almost transparent), I added a splash of white wine and let it evaporate. When the wine evaporated, I started adding boiling broth (I usually use beef broth but you can use your favorite) one ladle at a time and waiting to add the next ladle until all the liquid has been absorbed by the rice. It should take about 30 min and a quart of broth for 4 people.
  3. When the rice was almost done, I added my cup or so of diced blue cheese (I used blue Stilton but any kind of blue cheese would be good). You should do this about 5 minutes before the rice is ready and after adding some broth so that the cheese can melt in the liquid. Finally, right before taking the rice off the stove I mixed in the pears. Add parsley and/or pepper to taste.
  4. Super cheesy and sophisticated, great for entertaining on a cold winter night!
  5. And remember: "al contadino non far sapere quanto e' buono il formaggio con le pere" (Don't let the farmer know how good is cheese with pears)!!

This entry was posted in Primi, Risotto, Vegetarian and tagged , . Bookmark the permalink.

One Response to Pear and Blue Cheese risotto

  1. Aroma y Cocina says:

    Looks delicious! I have to try it.

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