Gorgonzola risotto with pears and onions
Make gorgonzola risotto with pears and onions, using Special Ingredients xanthan gum and glucose powder.
Gorgonzola risotto with pears and onions
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Make gorgonzola risotto with pears and onions, using Special Ingredients xanthan gum and glucose powder.
Ingredients
- 1kg Vialone Nano Rice
- 20cl White Wine
- 4L Vegetable Broth
- 250g Fresh Cream
- 250g Sweet Gorgonzola
- 10g Salt
- 3 Onions
- 200ml Pear Juice
- 100ml water
- 4g Special Ingredients Xanthan Gum
- 2 Pears
- 50g Special Ingredients Glucose Powder
- 59g Butter
- Handful of Cornflakes
Products used in this recipe
Method
- Toast the rice in the butter, deglaze with white wine and gradually add the vegetable stock to cook the rice.
- Heat the cream with the Gorgonzola and salt, then blend.
- Caramelise the finely chopped onions with a little oil and salt, then deglaze with the pear juice.
- Blend the onions and add water and xanthan gum. Dice the 2 pears and lightly caramelise them with butter and glucose powder.
- Finish cooking the rice.
- Stir in the Gorgonzola sauce and caramelised pears. Garnish with the onion and pear sauce.
- Finish with the corn flakes.