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
Chef Roberto Revel
4
10 minutes
20 minutes
Main Courses
Molecular Gastronomy
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
Directions
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.