Creamy Rice with Caramelized Radicchio, Sautéed Pear and Light Gorgonzola Walnut Cream

Name: Creamy Rice with Caramelized Radicchio, Sautéed Pear and Light Gorgonzola Walnut Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz arborio rice; 7.8 oz radicchio; 6.3 oz Conference pear; 2.8 oz shallot; 2 cloves garlic; 4 cups vegetable stock; 0.4 cup dry white wine; 3.2 oz gorgonzola cheese; 0.5 cup light cream; 1.2 oz walnuts; 1.8 tbsp butter; 1.3 tbsp extra virgin olive oil; 1.2 oz grated Parmesan cheese; 1 tbsp fresh thyme; 0.5 tsp black pepper; 0.75 tsp salt; 1 tsp lemon zest

An original, elegant creamy rice where the gentle bitterness of caramelized radicchio is balanced by sweet golden pear and a light gorgonzola walnut cream. The result is a comforting, aromatic vegetable-forward dish, ideal for a special meal.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (or arroz of grano redondo for meloso)
220 g radicchio (cut in strips finas)
180 g Conference pear (1 pera medium, diced small)
80 g shallot (chopped fina)
2 cloves garlic (chopped)
950 ml vegetable stock (hot)
100 ml dry white wine (for desglasar)
90 g gorgonzola cheese (without corteza, troceado)
120 ml light cream (for the cream ligera)
35 g walnuts (lightly chopped)
25 g butter (divided)
20 ml extra virgin olive oil (divided)
35 g grated Parmesan cheese (for mantecado final)
4 g fresh thyme (solo the leaves)
2 g black pepper (freshly ground)
4 g salt (ajustar to taste)
2 g lemon zest (optional, for terminar)

Nutrition facts

per serving

522 kcal

Calories

13.4 g

Protein

58.7 g

Carbs

24.8 g

Fat

3.9 g

Fiber

54.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
1. Heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.
2
2. In a large skillet or wide pot, heat 10 ml (0.7 tbsp) olive oil with 10 g (0.7 tbsp) butter over medium heat. Add the shallot and cook for 3 minutes until translucent. Add the garlic and cook for 30 seconds more.
3
3. Add the sliced radicchio with a pinch of salt and cook for 5 minutes, stirring, until softened and lightly caramelized around the edges. Remove a couple of spoonfuls for garnish at the end.
4
4. In the same pot, add the arborio rice and toast it for 1 minute, stirring so it is well coated with the fat and radicchio juices.
5
5. Pour in the dry white wine and let it evaporate almost completely for 1 to 2 minutes, stirring constantly.
6
6. Start adding the hot stock, one ladle at a time, stirring frequently and waiting until the rice has absorbed most of the liquid before adding more. Continue this way for 16 to 18 minutes.
7
7. While the rice cooks, heat another skillet over medium heat with the remaining 10 ml (0.7 tbsp) olive oil. Add the diced pear, thyme leaves, and a pinch of black pepper. Sauté for 3 to 4 minutes until the pear is golden outside but still firm. Set aside.
8
8. In a small saucepan, warm the cream over low heat without boiling. Add the gorgonzola and stir until smooth. Add the chopped walnuts and cook 1 minute more. Keep warm.
9
9. When the rice is al dente and creamy, turn off the heat. Add the remaining 15 g (1.1 tbsp) butter and the grated Parmesan. Stir vigorously to finish the rice. Adjust salt and pepper.
10
10. Gently fold half of the sautéed pear into the rice so its sweetness is distributed without breaking it down completely.
11
11. Serve the rice immediately. Top with the reserved radicchio, the remaining sautéed pear, spoonfuls of the light gorgonzola walnut cream, and, if desired, a little lemon zest for freshness.
12
12. If you want to warm the plates before serving, place them for 5 minutes in an oven preheated to 80°C / 175°F, then plate the rice to help preserve its creamy texture.

Chef tips

Do not rinse the rice so it keeps its starch and develops a creamy texture. Always add hot stock for even cooking. The pear should be golden yet firm to provide contrast.

Substitutions

You can replace gorgonzola with mild blue cheese or taleggio for a gentler flavor. Walnuts can be swapped for pecans. If you prefer not to use wine, replace it with the same amount of stock plus a few drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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