Pear Gorgonzola Risotto with Speck: A Creamy Italian Delight
If you’re looking for a dish that perfectly balances sweet, savory, and creamy flavors, this Pear Gorgonzola Risotto with Speck is it. Caramelized pears, smoky speck, and rich Gorgonzola make this risotto an elegant yet comforting meal—perfect for cozy fall and winter dinners.
Why You’ll Love This Pear Gorgonzola Risotto with Speck
This risotto combines three incredible flavors:
- Sweet pears: Sautéed to bring out their natural caramel notes.
- Smoky speck: Adds depth and a savory bite.
- Gorgonzola cheese: Creates a creamy, luxurious texture that melts beautifully into the rice.
The result is a dish that’s both gourmet and approachable, ideal for impressing dinner guests or enjoying a cozy night in.
Tips for the Perfect Pear Gorgonzola Risotto with Speck
- Use ripe but firm pears so they hold their shape during cooking.
- Toast the rice before adding liquid for extra nutty flavor.
- Stir frequently to release the rice’s starch, creating a creamy texture.
- Optional: add a spoonful of mascarpone for even more creaminess.
Pear, Gorgonzola and Speck Risotto
A creamy risotto made with sautéed pears, savory speck, and rich Gorgonzola. The caramelized pear adds sweetness, the speck brings a smoky bite, and the melted Gorgonzola ties everything together into a cozy, elegant dish.
4
servings5
minutes25
minutesKeep the screen of your device on
Ingredients
1 Cup 1 Arborio rice
1 1 Shallot, finely chopped
2 tbsp 2 Salted Butter
1/2 cup 1/2 Dry White Wine
3 cup 3 Vegetable Broth, kept warm
1 1 Ripe Pear, Peeled, Cored, and Diced
1/2 cup 1/2 Gorgonzola Cheese, diced
1 1 1-inch Tick Slice Speck, diced
Salt
Black Peppercorns
Directions
- In a large pan, melt one tablespoon of butter over medium heat. Add the diced pear and speck and sauté for 2–3 minutes until slightly golden. Remove the pear and speck from the pan and set aside.
- In the same pan, sauté the chopped shallot until translucent, about 3–4 minutes.
- Add Arborio rice and stir for 1–2 minutes until the edges of the grains are slightly translucent.
- Pour in white wine and cook until mostly evaporated, stirring gently.
- Add warm broth ½ cup at a time, stirring frequently, until rice is creamy and al dente (about 18–20 minutes).
- About 5 minutes before the rice is done, stir in the sautéed pear and speck strips.
- Remove from heat and stir in the Gorgonzola until melted and creamy.
Season with salt and pepper to taste.
