This recipe is reminiscent of the classic pear and gorgonzola salad, this risotto is a bit tart, a bit sweet, and a bit savory all at once.


3 tablespoons unsalted butter
2 pears, peeled, cored, and chopped (about 2 cups)
2 cups short grain rice (such as Arborio)
1 teaspoon dried thyme
1 cup dry white wine, warmed
5 cups simmering chicken or vegetable broth
1 cup crumbled gorgonzola cheese
½ cup freshly grated Parmesan cheese
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste


Heat butter in large stockpot over medium-high heat. Add pears and cook until lightly browned and softened, about 3 minutes. Remove from pot and set aside.

Add rice and thyme and cook 3 minutes, stirring well to coat with butter.

Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.

Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

Remove from heat and add cheeses and reserved pears, stirring until well incorporated; season to taste with salt and pepper and serve.

Source: Risotto Recipe.