"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Wednesday, June 16, 2010

Pear, walnuts and gorgonzola risotto

I've been thinking about cooking this dish since I flew back from Brazil...... finally i was able to track a recipe down.  This will be my second attempt at making risotto. Kinda exciting. Now the missing link, should I cook it on my TM or go old school?

Since i've never done it without my Bimby (TM31) then maybe for the sake of the Lakers Winning last night and me getting my phone stolen..... i'll be stirring it myself. Need to relax!

So here is the illustrated recipe :)



2 cups of Arboreo Rice  
4 Tbsp olive oil  
1 Tbsp butter ½ onion, chopped  
1 cup of dry white wine  
6 cups of chicken broth  
2 pears (with skin) cut into small cubes 
 8 Tbsps of gorgonzola cheese  
Parmesan cheese, to taste  
black pepper to taste  
Chopped walnuts  

(I'm cutting down recipe to 1/2 cup of rice (serves 4). All other ingredients will be adjusted accordingly). 

Prepare chicken broth as per packaging instructions.  If you are using already made liquid broth, then just  simmer it in low heat.  (If you would like to make your own chicken broth then, for Click Here if you are using a Traditional Recipe for TM users, follow the recipe on the Basic Book). Don't forget to add salt in case you are using a sodium free broth.

Cut the pears into cubes. The cubes should be small, but not small enough that the pear "fade out". Place the cubes in a bowl with water and juice of ½ lemon for the pears no rust. Reserve.

Put the oil in a pan and cook over low heat. Add the onion and mix well with a wooden spoon for 4 minutes or until transparent. If you prefer, grind the onion in a processor before you sauté it. 

Add rice and sauté it for up to 2 minutes over high heat, adding the wine in the sequence. 

Keep on stirring the rice till wine evaporates completely.

Add 1/2 a cup of broth and stir constantly, when dry, add another another. (this should take about 15-20 min)

Add the pears and gorgonzola cheese to the risotto and stir until cheese melts. 

Sprinkle the chopped walnuts and stir thoroughly.

Check the consistency: Don't forget, risotto should be "al dente". If it is still raw, continue cooking for another minute and, if necessary, add a little more broth. 

Turn off the heat, add the butter, stir and cover pot. Season with pepper, stir the risotto again. 

(i added a little fresh marjoram before serving).

Recipe was paraphrased and translated to english  from Homem na Cozinha: http://www.homemnacozinha.com
URL to article: http://www.homemnacozinha.com/risoto-de-gorgonzola-pera-e-nozes/. 

No comments:

Post a Comment

Related Posts with Thumbnails