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
- 14 oz. arborio or carnaroli rice
- 1 quart broth
- blue cheese
- 1-2 pears
- 1 onion
- parsley (optional)
- 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.
- 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.
- 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.
- Super cheesy and sophisticated, great for entertaining on a cold winter night!
- 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)!!