Risotto with Scamorza Gorgonzola and Pears with pomegranate seeds, delicious and elegant first dish. Perfect for a Sunday lunch or for an important occasion, such as Christmas or New Year parties.
A refined and simple dish that will be a surefire quick and easy hit with guests.
The recipe is very easy to prepare: I sautéed the onion in the pan with the butter and a little oil, after I added the rice, toasted it, glazed it with the white wine and then cooked adding the broth, one ladle at a time.
Then, I added the cheese (smoked scamorza, cubed gorgonzola and grated parmesan), a knob of butter and to finish, pear cubes and pomegranate seeds. Simply delicious!
The pomegranate gives a refined touch to this dish. I loved it a lot.
But now, let’s see how to make the Risotto with Scamorza Gorgonzola and Pears recipe! So let’s get started.
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Ingredients
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Steps
HOW TO MAKE RISOTTO WITH SCAMORZA GORGONZOLA AND PEAR
1)
First, put a saucepan on the heat with butter and extra virgin olive oil, add the chopped onion and let it sauté for a few minutes over high heat, stirring with a wooden spoon. When the onion has softened, add the rice and toast it, stirring occasionally and on high heat.
Add the white wine and let it evaporate. When the wine has dried, continue cooking, adding the boiling broth a little at a time and stirring occasionally to prevent it from sticking. Add the broth only when the previous one has been absorbed.
Continue cooking: it will take about 20 minutes to cook. The rice should be tender, but still somewhat firm to the bite.
2)
In the meantime, cut off the pomegranate top and cut the sides with 4 cuts, from stem to end; with your fingers, apply light pressure to open it.; with your fingers, apply light pressure to open it.
Cut also the pear into cubes and keep them in the refrigerator, closed in an airthight container.
Remove the pot with the rice from the heat, add the cheese (the scamorza and gorgonzola cut into cubes), the grated parmesan and the remaining butter. Season with salt, if necessary, and mix thoroughly until the cheese is completely melted. Now add the pear cubes.
Serve the Risotto with Scamorza Gorgonzola and Pears hot and all’onda. Finish with some pomegranate seeds. Enjoy!
Buon appetito!
Storage
You can keep Risotto with Scamorza Gorgonzola and Pears in the refrigerator for 1 day, closed in an airtight container.
Tips and Tricks
– Cheese. You can replace the smoked scamorza with cubes of fontina or other types of melting cheese.
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Varied doses for servings