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Sweet pears and tangy gorgonzola create a harmonious vegetarian risotto from Lombardy. This fresh mediterranean dish is a family dinner that beautifully balances sweet, salty, and creamy.
Finely chop the yellow onion. Peel, core, and dice the pears into bite-sized pieces, reserving a few slices for garnish if desired.
In a large heavy saucepan over medium heat, add olive oil and 1 tbsp butter. When hot, sauté the onion for 3–4 minutes until translucent—avoid browning.
Add Arborio rice, stirring constantly for 2 minutes to toast lightly. This step enhances flavor and texture.
Pour in 1 cup of warm vegetable broth and stir gently. Simmer on medium-low, stirring often, and add more broth ½ cup at a time as absorbed. Maintain gentle simmer for even cooking.
After 10 minutes, fold in the diced pears. Continue adding broth and stirring frequently until the rice is creamy and al dente, about 18–20 minutes in total.
Remove risotto from heat. Stir in remaining 1 tbsp butter and Gorgonzola cheese until melted and creamy. Fold in grated Parmesan. Taste and adjust salt and pepper.
Let the risotto rest in the pot, covered, for 1–2 minutes to reach perfect creaminess. Serve hot, topped with reserved pear slices and an extra drizzle of olive oil if desired.
