Risotto with Gorgonzola, Pears, and Walnuts

Name: Risotto with Gorgonzola, Pears, and Walnuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Gorgonzola cheese spicy 3.5 oz; Decana pears 1.1 lbs; Walnut kernels 1.4 oz; Shallot 1; Butter 3 tbsp; White wine 2.1 oz; Vegetable broth 4 ¼ cups; Thyme to taste; Fine salt to taste; Black pepper to taste; Butter cold 3 tbsp; Parmigiano Reggiano PDO cheese to grate 3.5 oz

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Risotto with gorgonzola, pears, and walnuts is one of those dishes that makes any meal feel really special, no matter what. Straight from Lombardy, this recipe shows off a creamy risotto—and it's got it all. And the perfect mix of tender rice, sweet fruit, and some crunchy bits. Seriously good stuff.

The magic lies in the gorgonzola pear walnut risotto combo—the cheese is super creamy with this tangy bite that livens up every spoonful. So good, really. Paired with slices of sweet pear and those crunchy walnut bits, it’s a flavor combo that's bold but also easy to love. Folks in Northern Italy have been making risotto forever, but adding gorgonzola, just like they do in Lombardy, gives the dish a richer, more interesting taste. Pretty simple, really.

You end up with something smooth, a bit nutty, and kind of fancy, but it still feels like good, honest food you want to eat again and again. And you know what? People often find this pear and walnut risotto surprising because it looks elegant but has flavors that are simple and comforting. Which is great.

Unlike your basic blue cheese risotto, adding ripe pears brings in mellow sweetness, while walnuts give every bite a crispy pop. No fancy sides needed—maybe just a salad. Because this risotto? It's got enough going on to steal the show. In Lombardy, the tradition is all about letting the main ingredients shine, and with every forkful of this risotto with gorgonzola, you can really taste that. For sure.

Whether it’s a family dinner or you’re trying out some new Italian risotto variations for friends, this one makes people pause after the first bite. It's proof that a few good things, put together the right way, can turn a simple night into something way way better. With its golden look, moist texture, and mix of classic Italian flavors, this gorgonzola pear walnut risotto could totally become your go-to for something special. The flavors, textures, and colors? It's a feast for the senses, making it a really really good centerpiece for any gathering. And the sauce? Wow.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Gorgonzola cheese 3.5 oz (100 g) - spicy

Decana pears 1.1 lbs (500 g)

Walnut kernels 1.4 oz (40 g)

Shallot 1

Butter 3 tbsp (40 g)

White wine 2.1 oz (60 g)

Vegetable broth 4 ¼ cups (1 l)

Thyme to taste

Fine salt to taste

Black pepper to taste

For Creaming: Butter 3 tbsp (40 g) - cold; Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate

Preparation

How to prepare Risotto with Gorgonzola, Pears, and Walnuts

To prepare the risotto with gorgonzola, pears, and walnuts, first clean the pears 1 and cut them into irregular cubes of about 3/8 inch 2. Coarsely chop the walnuts with a knife 3.

Pour the walnuts into a pan 4, season with thyme 5, and toast over low heat for a few minutes, stirring often. Set the toasted walnuts aside 6.

In the same pan, melt the butter, then add the pear cubes 7, some thyme, a pinch of salt, and pepper 8. Sauté on low heat for 4-5 minutes, then raise the heat and deglaze with the wine 9. Once the liquid has evaporated, turn off the heat and set aside.

In a saucepan, toast the rice dry with a pinch of salt 10, stirring often. When the grains are hot to the touch, start cooking the rice by moistening it with one ladle of hot Vegetable broth at a time 11. Always wait for the broth to be absorbed before adding more 12.