This pear and gorgonzola risotto is special and practical at the same time. Made with the agility of the pressure cooker, it cooks in 3 minutes! To accompany, the bread flour with nuts makes that classic combination with the pears (there are two types, to give an extra touch) and the gorgonzola. To impress and win praise without wasting time!



1 cup of risotto rice

1 onion

1 small carrot

⅓ cup (tea) of celery (stems and leaves)

1 small pear

½ lemon broth

1 dried pear (30 g)

¼ cup (tea) of white wine

500 ml of water

1 bay leaf

2 cloves

2 tablespoons of olive oil

⅓ cup (tea) of crumbled gorgonzola cheese

½ cup (grated) parmesan cheese

1 tablespoon of butter

Freshly ground salt and pepper


Pre-prepare: peel and cut the onion in half. In one of the halves, attach the bay leaf, pricking with the cloves. Finely chop the other half. Wash, peel and pass the carrot through the fine part of the grater. Chop the celery stalk into cubes. Cut the dried pear into 1 cm cubes.

Bring the pressure cooker without the lid to medium heat. When heated, drizzle with olive oil, add the chopped onion, season with a pinch of salt and sauté until withered. Add the carrot and celery and sauté for another 2 minutes.
Add the rice and mix well to wrap all the grains with the oil. Drizzle with wine and stir until dry. Add the water, the chopped dried pear, the studded onion and the celery leaf. Season with salt and pepper to taste, cover the pan and increase the heat.

In the meantime, wash and dry the minipera. Cut the fruit into 1 cm cubes, discarding the seeds. Transfer to a small bowl, drizzle with the lemon juice so that it does not brown and set aside (if you want to use another pear, consider ½ cup (tea) cut into cubes).

As soon as steam starts to come out of the pressure cooker valve, reduce the heat to medium and count 3 minutes – this is the exact time for the risotto not to pass the point. Meanwhile, bring a kettle with 1 cup (tea) of water to a high heat to boil.

Turn off the heat and carefully bring the pan to cool under running water until steam stops flowing through the valve. Attention: the water must not come into contact with any of the valves, only with the smooth surface of the cover.

After all the steam comes out, open the lid of the pan. With tongs, fish and discard the studded onion and celery leaf. Return the pan to medium heat and stir for about 5 minutes, until the risotto is creamy al dente – if necessary, sprinkle with boiling water to keep the risotto well moist. If you prefer, add the butter and leave the risotto covered with the fire off while separating the dishes and setting the table, it reaches the point alone with the residual heat of the pan.

Add butter, Parmesan cheese, gorgonzola cheese and mix well. Add the sliced ​​minipera with the lemon juice and mix gently so as not to break up. Transfer the risotto to a bowl and serve with the breadcrumbs.

NOTE: if you do not have a minipear, you can use ½ cup (tea) of a normal pear cut into 1 cm cubes



1 cup of stale Italian bread in pieces (2 thick slices)

¼ cup (tea) of nuts

1 dried pear (30 g)

½ tablespoon of butter

1 pinch of salt


Cut the dried pear into 0.5 cm cubes. Coarsely chop the nuts.

In a blender, place the sliced ​​bread slices into medium pieces. Add 1 pinch of salt and beat in a pulsating mode until it forms a rustic flour – the idea is to have irregular pieces of bread, which makes the flour more crunchy.

If necessary mix with a spoon between one beat and another.

Take a medium frying pan with the butter over low heat. When it melts, add the beaten bread, the chopped walnuts, the dried pear and cook for about 6 minutes, stirring occasionally, until golden brown.

Transfer to a bowl and allow to cool completely before serving or storing.


The breadcrumbs remain crispy for up to 1 week in a jar with airtight closure at room temperature.

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