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–+ servings

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Molecular
Servings 4 4

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Butter, Fresh Cream, Glucose Powder, Gorgonzola, Pear, Pear Juice, Vegetable broth, White Wine, xanthan gum
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