Gorgonzola Risotto With Pears And Onions Recipe

Risotto is a quintessential Italian dish that dates back to the 14th century, with its roots in the northern regions of Italy. This creamy, luxurious rice dish is traditionally made with Arborio rice, which has a high starch content that lends itself to the dish’s signature creamy texture. Risotto holds a significant place in Italian cuisine, often served as a first course or main dish, showcasing the simplicity and elegance of Italian cooking.

The dish’s popularity spread throughout Italy and beyond, becoming a staple in fine dining and home kitchens alike. Its versatility allows for a wide range of ingredients to be incorporated, making it a favorite canvas for culinary creativity. Classic variations include Risotto alla Milanese, flavored with saffron, and Risotto ai Funghi, made with mushrooms.

Our Modern Twist on Risotto: Xanthan Gum and Caramelized Pears

In our innovative take on this timeless classic, we introduce Xanthan Gum and caramelized pears dusted in Glucose Powder. Xanthan gum, a modern culinary thickening agent, is used to enhance the creamy consistency of the risotto without altering its traditional taste. The addition of caramelized pears brings a delightful sweetness and a sophisticated twist, while the glucose powder adds a delicate crunch, elevating the dish to new heights.

This modern interpretation not only preserves the rich history and essence of risotto but also brings a contemporary flair that is sure to impress. Join us in reimagining risotto with these innovative ingredients, creating a dish that is both rooted in tradition and boldly forward-thinking.

Happy cooking!

Gorgonzola Risotto With Onion And Pears Recipe

Special Ingredients Europe

Impress your guests with this incredible Gorgonzola Risotto accompanied by Pears And Onions made using Xanthan Gum And Glucose Powder.

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Prep time 10 minutes min

Cooking time 30 minutes min

Course Main Course

Cuisine Molecular

Servings 4 4

Equipment

• Precision Scale

Ingredients

  

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• 4 gr Xanthan Gum
• 50 gr Glucose Powder
• 1 kg Risotto rice
• 200 ml White wine
• 4 liter Vegetable broth
• 250 gr Fresh cream
• 250 gr Sweet gorgonzola
• 10 gr Salt
• 3 Onions
• 200 ml Pear juice
• 100 ml water
• 2 Pears
• 60 gr Butter
• Handful of cornflakes

Directions

 

• Toast the risotto in the butter, deglaze with the white wine and slowly add the vegetable stock until cooked.
• Melt the cream with gorgonzola and salt and blend it all.
• Let the finely chopped onions caramelize with a little oil and salt and deglaze with the pear juice.
• Blend and add the water and Xanthan Gum.
• Cut 2 pears into cubes and lightly caramelize them in butter and Glucose Powder.
• Cook the rice.
• Stir in the gorgonzola sauce and caramelized pears and decorate with the onion and pear sauce.
• At the end add cornflakes.

Keywords Butter, Fresh Cream, Glucose Powder, Gorgonzola, Pear, Pear Juice, Vegetable broth, White Wine, xanthan gum

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