BLUE CHEESE WALNUTS AND PEAR RISOTTO
Ingredients (Serves 4):
• 2 cups Arborio rice
• 1 clove garlic, minced
• ¼ yellow onion (or your choice), minced
• 1 ripe pear (¼ diced, your choice of variety)
• Salt to taste (if needed)
• ½ tsp paprika
• ½ tsp curry powder
• 2 bay leaves
• 2 tbsp olive oil
• ¾ cup grated Parmesan cheese
• 1 cup crumbled blue cheese (or Gorgonzola)
• 2 tbsp heavy cream
• ½ cup crumbled walnuts
• 1 quart (4 cups) vegetable broth (add more if needed)
Note: we used blue cheese and heavy cream and we didn’t use salt because blue cheese and the broth are already salty.
If you use Gorgonzola, omit heavy cream and if needed adjust salt to taste.
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the minced garlic, onion, and bay leaves. Sauté until the onion becomes translucent.
2. Stir in the Arborio rice and sauté for 2–3 minutes, allowing it to lightly toast. Add the paprika, curry powder, and a pinch of salt if needed.
3. Gradually pour in the vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more.
4. Add the crumbled walnuts and diced pear to the mixture. Continue simmering for 15–20 minutes, stirring frequently. If the risotto becomes too dry but not cooked, add more broth as needed.
5. When the rice is nearly cooked, stir in the blue cheese and heavy cream. Mix well to ensure the cheese melts and coats the risotto evenly.
6. Once the risotto is creamy and the rice is al dente, remove from heat and stir in the grated Parmesan cheese.
7. Serve immediately while hot and creamy.
Enjoy this rich and flavorful dish!
