Name: Gorgonzola Risotto With Pears And Onions Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Molecular Gastronomy Main
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

Impressionnez avec cet incroyable risotto au gorgonzola accompagné de poires et d'oignons à base d'ingrédients spéciaux gomme de xanthane et poudre de glucose.

Gorgonzola Risotto With Pears And Onions Recipe

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy Main

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Impress with this incredible Gorgonzola Risotto accompanied by Pears And Onions made using Special Ingredients Xanthan Gum And Glucose Powder.

Author:

Chef Roberto Revel

Image of Gorgonzola Risotto With Pears And Onions Recipe

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

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Directions

Toast the risotto in the butter, deglaze with the white wine and slowly add the vegetable stock until cooked
Melt the cream with gorgonzola and salt and blend it all.
Let the finely chopped onions caramelize with a little oil and salt and deglaze with the pear juice.
Blend and add the water and Xanthan Gum. Cut 2 pears into cubes and lightly caramelize them in butter and Glucose Powder.
Cook the rice.
Stir in the gorgonzola sauce and caramelized pears and decorate with the onion and pear sauce.
At the end add cornflakes.

Déposé: Glucose Powder, Molecular Gastronomy, Risotto, Special Ingredients Recipe, Xanthan Gum

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