Creamy pear risotto with gorgonzola cheese and pancetta

This creamy pear risotto with gorgonzola cheese and pancetta is a delightful mix of sweet pears, crispy pancetta, and tangy gorgonzola. You can’t miss this deliciousness!

This creamy pear risotto with gorgonzola cheese and pancetta is rich, decadent, and elegantly simple. Plus, it’s incredibly easy to make!

The dish gets its super creamy and rich texture from Arborio rice. Gorgonzola cheese makes it even creamier and adds a delightful tanginess. Sweet pears balance the richness, and crispy pancetta adds a perfect salty crunch. To put the taste into words, it’s simply heavenly!

I enjoy all types of risotto because it’s like a flavor playground. You start with creamy rice and turn it into something special by adding different ingredients.

If you’re a fan of rice dishes, give the red cabbage risotto and lemon and shrimp risotto a try—they’re delicious!

And if you’re in the mood for a comforting, vibrant, elegant, and unique rice dish, this creamy pear risotto with gorgonzola cheese and pancetta is just perfect for you.

What is pancetta?

Pancetta, sometimes referred to as “Italian bacon,” and traditional bacon both come from pork belly and can make dishes tastier, but they have some differences:

• Flavor: Bacon is smoky and slightly sweet due to smoking, while pancetta has a milder, saltier flavor highlighting the pork itself.
• Texture: In terms of texture, bacon typically becomes thin and crispy when cooked. Pancetta, on the other hand, is often sold in slices, rolls, or diced, and it contributes flavor through its fat as it cooks.
• Usage: Bacon is enjoyed by itself, often in breakfast or sandwiches, and is versatile in recipes. In contrast, pancetta is known for adding richness to Italian dishes like pasta, risotto, and soups.

You can easily swap pancetta for bacon in this pear and Gorgonzola risotto recipe. The flavor might vary slightly, but it’ll still be utterly delicious!

Useful tips for the best pear risotto

You might think making this dish is tricky and challenging. However, I assure you that anyone can make a delicious pear risotto by following a few easy tips:

• Use Carnaroli or Arborio rice: These are the best options for risotto as they slowly release starch, resulting in a creamy texture. Remember, using the correct rice is essential for achieving a perfect risotto.
• Choose ripe pears: Choose pears that are ripe but still firm for the best taste and texture. Overripe pears can turn mushy when you cook them.
• Keep broth warm: Make sure your broth (meat or vegetable) stays warm on a nearby burner as you cook. Using warm broth helps the rice cook evenly and stay creamy.
• Stir continuously: To achieve that creamy texture, keep stirring the rice continuously. Be gentle and consistent while stirring throughout the cooking process.
• Check for Doneness: Pear risotto should be creamy with a slight firmness (al dente). Taste it now and then to make sure it’s just right—avoid overcooking it to mushiness or undercooking it to firmness.

Remember to balance salt: Be cautious with salt because pancetta and Gorgonzola can be quite salty. Taste before adding more salt, and consider adding it at the end if needed.

Variations and substitutions

Here are some variations and substitutions to add a twist to this recipe:

• Fruit Variations: Instead of pears, try using apples, figs, or apricots for different flavors and textures.
• Cheese Substitutes: If you don’t like Gorgonzola, go for blue cheese or goat cheese. If you want a milder flavor, opt for blue Brie.
• Bacon Instead of Pancetta: You can use bacon as a substitute, but be cautious of its saltiness. Adjust the amount of salt you add to avoid over-salting.
• Nutty Crunch: Add toasted pine nuts, almonds, or walnuts for extra crunch and flavor.
• Herb Choices: Experiment with rosemary, sage, or parsley for unique herbal aromas and tastes.
• Broth Varieties: Vary the flavor by using different broths like vegetable, chicken, or mushroom.

Also, I suggest using garlic butter instead of regular butter. It will enhance the flavor even further.

Ingredients

• 300g (1½ cups) Carnaroli or Arborio rice
• 140g (5oz) Gorgonzola cheese (sweet or spicy)
• 100g (3.5oz) diced bacon or pancetta
• 60g (2oz) unsalted butter
• ½ cup dry white wine
• 3Tbsp grated Parmesan cheese
• 2 sweet pears
• 1 small onion
• 4-5 cups meat or vegetable broth
• Salt and black ground pepper to taste
• 2Tbsp fresh or dry rosemary
• Extra virgin olive oil

How to make a perfect pear risotto with gorgonzola cheese and pancetta

1. In a big skillet or saucepan, warm up some olive oil over medium heat. Add the finely chopped onion and diced pancetta. Cook until the onion turns see-through and the pancetta gets crispy, stirring now and then. It should take around 5 minutes.

2. Add the rice to the pan and give it a good stir to coat it with the oil, onions, and pancetta. Let the rice cook for about 2-3 minutes until it starts to look a bit clear around the edges. Then, pour in the white wine and keep stirring until most of it has evaporated. Start adding the warm chicken or vegetable broth, one ladleful at a time. Stir continuously and allow the liquid to be mostly absorbed before adding more. Continue this process until the rice is creamy and cooked to your preferred level of doneness. This usually takes about 18-20 minutes.

3.  Finally, add diced Gorgonzola, pears, butter, and rosemary. Stir until the cheese melts and creates a creamy texture. Season with salt and pepper as desired.

Allow it to rest in the pan for a few minutes. Just before serving, add grated Parmesan cheese, mix it in, and serve.

How to serve pear risotto

In Italy, risotto is often the first course in a meal and is quite satisfying on its own. You can enjoy it with Chardonnay or your favorite white wine.

Alternatively, it pairs nicely with a light side salad like Italian arugula salad, creating a pleasant contrast with the pear and gorgonzola risotto.

Give it a few minutes to rest before serving. This lets the flavors come together and the texture settle.

Add some extra flavor and a nice look by topping your pear and Gorgonzola risotto with pancetta, pear slices, crumbled Gorgonzola, chopped walnuts, or fresh herbs like rosemary, parsley, or thyme.

Serve Right Away: Risotto is at its best when served immediately, while it’s still creamy and piping hot.

FAQ

I hope you enjoy this creamy pear risotto with gorgonzola cheese and pancetta as much as I do. So scrumptious, elegant, and full of flavor, it’s perfect for any occasion.

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