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I4OYU > RECIPE 09.10.09 23:52l 62 Lines 2117 Bytes #999 (0) @ WW
BID : 29192_WB3DTG
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Subj: RISOTTO WITH GORGONZOLA AND FRESH PEAR SAUCE
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Sent: 091010/0130Z @:WB3DTG.#CEPA.PA.USA.NOAM #:29192 [Bethlehem] $:29192_WB3DT
From: I4OYU@WB3DTG.#CEPA.PA.USA.NOAM
To : RECIPE@WW
Risotto with Gorgonzola and Fresh Pear Sauce
Ingredients:
Serves 6
* 1 lb Carnaroli rice
* 1 ¾ oz onion
* 3 cups broth
* 1 oz butter
* 1 oz grated Parmigiano Reggiano cheese
* extra virgin olive oil to taste
* salt and pepper to taste
* 3 ½ oz Gorgonzola cheese
* Sauce
*½ clove of garlic
*2 sprigs marjoram
*2 cups broth
*extra virgin olive oil to taste
*salt and pepper to taste
*3 pears
Preparation
*20 minutes preparation + 20 minutes cooking
The Pear Sauce:
*Cut the pears into quarters.
Peel and core them.
Peel garlic clove and cut in half. Heat a Tbsp or two of Italian Extra Virgin Olive
Oil in a pot and add garlic, roughly chopped pears and marjoram.
*Stir and let cook for a few minutes.
Then, season with salt and pepper.
Add vegetable stock and cook until soft. When pears are done cooking, remove
from heat and set aside.
The Risotto:
Begin to prepare the risotto by chopping 1/2 onion.
Add a couple Tbsp Italian Extra Virgin Olive Oil to a pot. When the oil is hot,
add finely chopped onion and a pinch of salt and stir.
When onion is soft, add rice and another pinch of salt. Stir constantly so rice
doesn’t stick and toasts uniformly.
Once rice is toasted, start adding boiling stock, a ladleful at a time.
When stock evaporates and rice becomes slightly dry, add more stock. Continue
cooking in this way for 16 to 18 minutes, depending on the variety of rice.
Return your attention to the pears. Once cooked, add freshly ground black pepper
to the pot and then blend into a smooth pear puree. Finish cooking the risotto.
Remove from heat when risotto still has a little liquid.
Add ½ of the gorgonzola and butter. Cover and let rest for a minute.
Add remaining gorgonzola and Parmigiano Reggiano matured.
To serve, pour a ladleful of pear sauce into each bowl. Place 2 large spoonfuls
of
risotto on top of sauce.
Finish with a sprig of marjoram and freshly ground black pepper.
This is a tipical recipe of Nord Italy country-
Bon Appetit from I4OYU – Gabriella I4OYU @ IR4W.PR.IEMR.ITA.EU
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