Balsamic Risotto with Gorgonzola Cheese, Pears & Walnuts - - Mazzetti Originale Balsamic Vinegar of Modena

Balsamic Risotto with Gorgonzola Cheese, Pears & Walnuts

Risotto is the perfect comfort food. Hearty and delicious, this creamy dish is sure to warm your soul. Our Gold Label Balsamic Vinegar adds depth and flavour to this recipe. The fruity and complex notes shine through to perfect the dish!

Time: 30 mins Level: More Challenging Serves: 4
Pairs Perfectly With
Gold Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Gold Label Signature Series 250ml AUS
Shopping List

1.5l vegetable stock

1 shallot or 1/2 brown onion

1 tbsp extra virgin olive oil

300g arborio rice

250ml prosecco wine

2 pears

40g walnuts coarsely crushed

100g creamy gorgonzola cheese

80g grated parmesan cheese

30g butter

2 tbsp Mazzetti Balsamic Vinegar of Modena

Salt & pepper to season

6 cups vegetable stock

1 shallot or 1/2 yellow onion

1 tbsp extra virgin olive oil

11oz arborio rice

1 cup prosecco wine

2 pears

1.5oz walnuts coarsely crushed

3.5oz creamy gorgonzola cheese

3 oz grated parmesan cheese

1oz butter

2 tbsp Mazzetti Balsamic Vinegar of Modena

Salt & pepper to season

  • Step 1.

In a pot, heat the vegetable stock and keep it boiling hot.

  • Step 2.

Finely slice the shallot and place it in a pan with the olive oil and cook until golden. Add the arborio rice to the pan and toast until grains start to become translucent. Add the Prosecco and stir until it evaporates completely. Add two scoops of hot stock to fully cover the rice. Then gradually add a scoop of stock at a time whilst stirring occasionally. The rice always needs to be fully covered with broth to ensure it cooks throughout. Cook for approx. 15 minutes (check recommended cooking time for the rice you are using).

  • Step 3.

Meanwhile, shell the walnuts and peel the pears. Blend the pears into a mixer and keep ½ pear finely sliced for the finishing.

  • Step 4.

When the rice is almost cooked, add the pureed pear and Gorgonzola. Take off the heat and add grated parmesan cheese, butter and Gold Label Balsamic Vinegar. Stir gently until the butter is completely melted and the Parmigiano becomes creamy.

  • Step 5.

Serve the Risotto on a dinner plate and add walnuts and the remaining sliced pear. Dress with Balsamic Vinegar.

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