Gorgonzola & red chicory risotto, with absinthe pears

This was the third course of my absinthe-based Christmas menu.

Ingredients are for four small servings.

Peel, core, and slice two pears.

Gorgonzola risotto

Toss the pears with a mixture of two tablespoons of water and one teaspoon of sugar in a pan and bring to a brief boil. Simmer until soft – approximately eight minutes. Remove from heat and add one tablespoon of absinthe.

Gorgonzola risotto

Add one tablespoon of absinthe to the pears.

Chop 20 grams (0,7 ounces) of walnuts. Set both nuts and pears aside.

Gorgonzola risotto

Melt 1/2 tablespoon of butter in a pan. Pour in 175 grams (6,2 ounces) of risotto rice and sauté for a minute. The rice should not become brown.

Gorgonzola risotto

Add one deciliter (roughly 1/2 cup) of pear juice and stir until it is no longer visible. Add five deciliters (2 1/2 cups) of vegetable stock in increments and stir. Cook for 20 minutes, stirring often.

Add 50 grams (1,7 ounces) of Gorgonzola cheese and one deciliter (1/2 cup) of cream to the rice.

Gorgonzola risotto

Cut half a small red chicory into slices and add to the rice. Remove from heat.

Gorgonzola risotto

Add the nuts to the risotto and serve right away – together with the pears as shown in the picture.


Recipe taken from Coop.

11 responses to “Gorgonzola & red chicory risotto, with absinthe pears

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