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Gorgonzola Cheese, Pear and Walnut Risotto with Thermomix



The Gorgonzola, Pear and Walnut Risotto is the ideal dish to be eaten when you fancy a strong but refined taste in one single dish at the same time.

You may serve it on a special occasion, maybe when you have to prepare an important dinner with distinguished guests. The recipe has been sent by the very good Cristina who created it from nothing :-)

Rice is a very versatile food, it can be cooked with many delicious ingredients, very different one from the other. In this case you mix the strong gorgonzola cheese taste that is softened by the juicy pear pulp and enriched by walnuts tasty crunchiness.

I must admit this risotto is well sophisticated and elaborated but our Thermomix is a good food processor and it helps a lot when you are preparing more difficult recipes...you don't go crazy with Thermomix at your disposal :-) A good fact about Thermomix, especially in cooking risottos, is that you don't need to stay beside the heat and stir,stir,stir your risotto, add the stock to prevent it from sticking or drying too much. You put in the ingredients, set it and then it works on its own. What a wonderful processor :-)

Here you can find all my cooking risotto with Thermomix suggestions. Do you want to try other risotto recipes? There are many of them of this website but I suggest you try the Pumpink Risotto, the very tasty Mushrooms, Chestnut and Pancetta Risotto, the Speck and Robiola Cheese Risotto or, with fish, the delicious Seafood Risotto.


Ingredients


4 people serving

- 300 g Rice
- 120 g Gorgonzola Cheese
- 1 Pear
- 50 g Walnuts
- 40 g Butter
- 1 Shallot
- Thermomix Vegetable Stock Cube
- 1 White Wine measuring cup
- 700 g Water


How to prepare Gorgonzola Cheese, Pear and Walnut Risotto


Grind walnuts and put aside.

Sauté butter with shallot. 2.30 Min. 90°C Speed 3.

Place the butterfly and add rice and walnuts. 2 Min. 100°C Speed 1/2 Reverse.

Pour in the wine. 1 Min. 100°C Speed 1/2 Reverse.

Add one teaspoon of Thermomix Vegetable Stock Cube and the water. 13 Min. 100°C Speed 1 Reverse.

About 4 Min. before the end of cooking add gorgonzola cheese and pear cut into pieces.


My advice


If you want a creamer and more delicate risotto you can also add two tablespoons of mascarpone. Then you can spread the risotto with more ground walnuts before serving it :-)


How to prepare Gorgonzola Cheese, Pear and Walnut Risotto without Thermomix


http://www.food52.com/recipes/1878_gorgonzola_and_pear_risotto_with_walnuts_risotto_con_gorgonzola_pere_e_noci
http://delishinthekitch.blogspot.com/2010/06/pear-walnuts-and-gorgonzola-risotto.html
http://www.tobiascooks.com/recipes/pear-gorgonzola-risotto-with-walnuts.html


Translated from the Italian recipe
Risotto Gorgonzola, Pere e Noci col Bimby


Photocredit: globetrotter1937








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