Recipes, re-invented from cooking shows
Red Wine Risotto with Caramelized Pears and Gorgonzola
Prep. Time:
Baking Time:
Total Time:
20 mins
40 mins
1 hour
Serves:
4 main-course servings (6 as a starter)
Nico created this dish for MasterChef ™ Season 16. Carnaroli rice cooked in dry red wine gives the risotto a deep garnet color and a flavor the judges rated at maximum, and the texture tightens beautifully during a short rest off the heat. Butter-caramelized pears set against a salty gorgonzola béch...
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Ingredients
FOR THE RED WINE RISOTTO: Chicken or vegetable stock — 6 cups / 1.4 L (about 5 cups used) Unsalted butter, divided — 3 tbsp / 45 g (keep 2 tbsp cold and cubed) Extra Virgin Olive Oil — 1 tbsp / 15 ml Shallot, very finely chopped — 1 medium Fine sea salt — to taste Carnaroli rice (or Arborio) — 1 1/2 cups / 300 g Dry red wine, such as Nebbiolo or Barbera — 1 1/4 cups / 300 ml Parmigiano-Reggiano, finely grated — 1/3 cup / 30 g
FOR THE CARAMELIZED PEARS: Firm-ripe Bosc or Anjou pears — 2 medium Unsalted butter — 2 tbsp / 30 g Granulated sugar — 1 tbsp / 12 g Fine sea salt — 1 pinch
FOR THE GORGONZOLA BÉCHAMEL: Unsalted butter — 1 1/2 tbsp / 22 g All-purpose flour — 1 1/2 tbsp / 12 g Whole milk, warm — 3/4 cup / 180 ml Gorgonzola dolce, crumbled — 2 oz / 55 g White pepper — to taste
EQUIPMENT: Wide, heavy-bottomed saucepan or sauté pan, 3 to 4 quarts Medium saucepan and a ladle, for the stock Small saucepan and a whisk, for the béchamel Large skillet, 10 to 12 inches Wooden spoon or flat risotto paddle Fine grater Warmed shallow bowls, for serving
Method
STEP 1: WARM THE STOCK
Bring the stock to a simmer in a medium saucepan, then turn it down so it barely trembles. Keep it hot throughout; cold stock stalls the rice.
STEP 2: CARAMELIZE THE PEARS
Peel and core the pears and cut each into 12 wedges. Melt the 2 tablespoons of butter in the large skillet over medium-high heat, sprinkle in the sugar, and lay the pears in a single layer. Cook without moving for 3 to 4 minutes, until deep golden underneath, then turn and cook 2 to 3 minutes more. They should be tender at the edges but still hold their shape. Season with a pinch of salt and keep warm off the heat.
STEP 3: MAKE THE GORGONZOLA BÉCHAMEL
Melt 1 1/2 tablespoons of butter in the small saucepan over medium-low heat, whisk in the flour, and cook for 1 minute without coloring. Whisk in the warm milk a little at a time, then simmer gently for 3 to 4 minutes until it coats the back of a spoon. Take the pan off the heat and whisk in the gorgonzola until smooth. Season with white pepper. Cover and keep warm; loosen with a splash of milk if it thickens.
STEP 4: SOFTEN THE SHALLOT
In the wide pan, warm 1 tablespoon of the butter with the olive oil over medium heat. Add the shallot and a pinch of salt and cook for 3 to 4 minutes until soft and translucent, not browned.
STEP 5: TOAST THE RICE
Add the rice and stir for about 2 minutes, until every grain is coated, hot to the touch, and turning translucent at the edges.
STEP 6: ADD THE RED WINE
Pour in the red wine and stir steadily until it is almost completely absorbed, 4 to 5 minutes. The rice will take on a deep garnet color.
STEP 7: ADD THE STOCK A LADLE AT A TIME
Add about 1/2 cup of hot stock and stir until it is nearly absorbed before adding the next. Keep the pan at a lively simmer, not a boil. Continue for 16 to 18 minutes, tasting from 14 minutes on. Stop when the rice is tender with a slight bite at the center. You may not need all the stock. Never flood the pan; a hard boil in too much liquid is what bursts the grains.
STEP 8: FINISH WITH BUTTER AND CHEESE
Take the pan off the heat. Add the 2 tablespoons of cold cubed butter and the Parmigiano-Reggiano and beat vigorously with the spoon for 30 to 60 seconds until glossy. Taste and adjust the salt. It should flow slowly when the pan is tilted.
STEP 9: REST FOR TWO MINUTES
Cover and let the risotto stand for 2 minutes. It will tighten as it cools slightly. If it has set too firm, loosen with a spoonful of hot stock.
STEP 10: PLATE AND SERVE
Spoon the risotto into warmed shallow bowls and tap each bowl so it spreads. Spoon the warm gorgonzola béchamel over or beside the rice and arrange the caramelized pears on top. Serve immediately.
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Instructions
STEP 1: WARM THE STOCK
Bring the stock to a simmer in a medium saucepan, then turn it down so it barely trembles. Keep it hot throughout; cold stock stalls the rice.
STEP 2: CARAMELIZE THE PEARS
Peel and core the pears and cut each into 12 wedges. Melt the 2 tablespoons of butter in the large skillet over medium-high heat, sprinkle in the sugar, and lay the pears in a single layer. Cook without moving for 3 to 4 minutes, until deep golden underneath, then turn and cook 2 to 3 minutes more. They should be tender at the edges but still hold their shape. Season with a pinch of salt and keep warm off the heat.
STEP 3: MAKE THE GORGONZOLA BÉCHAMEL
Melt 1 1/2 tablespoons of butter in the small saucepan over medium-low heat, whisk in the flour, and cook for 1 minute without coloring. Whisk in the warm milk a little at a time, then simmer gently for 3 to 4 minutes until it coats the back of a spoon. Take the pan off the heat and whisk in the gorgonzola until smooth. Season with white pepper. Cover and keep warm; loosen with a splash of milk if it thickens.
STEP 4: SOFTEN THE SHALLOT
In the wide pan, warm 1 tablespoon of the butter with the olive oil over medium heat. Add the shallot and a pinch of salt and cook for 3 to 4 minutes until soft and translucent, not browned.
STEP 5: TOAST THE RICE
Add the rice and stir for about 2 minutes, until every grain is coated, hot to the touch, and turning translucent at the edges.
STEP 6: ADD THE RED WINE
Pour in the red wine and stir steadily until it is almost completely absorbed, 4 to 5 minutes. The rice will take on a deep garnet color.
STEP 7: ADD THE STOCK A LADLE AT A TIME
Add about 1/2 cup of hot stock and stir until it is nearly absorbed before adding the next. Keep the pan at a lively simmer, not a boil. Continue for 16 to 18 minutes, tasting from 14 minutes on. Stop when the rice is tender with a slight bite at the center. You may not need all the stock. Never flood the pan; a hard boil in too much liquid is what bursts the grains.
STEP 8: FINISH WITH BUTTER AND CHEESE
Take the pan off the heat. Add the 2 tablespoons of cold cubed butter and the Parmigiano-Reggiano and beat vigorously with the spoon for 30 to 60 seconds until glossy. Taste and adjust the salt. It should flow slowly when the pan is tilted.
STEP 9: REST FOR TWO MINUTES
Cover and let the risotto stand for 2 minutes. It will tighten as it cools slightly. If it has set too firm, loosen with a spoonful of hot stock.
STEP 10: PLATE AND SERVE
Spoon the risotto into warmed shallow bowls and tap each bowl so it spreads. Spoon the warm gorgonzola béchamel over or beside the rice and arrange the caramelized pears on top. Serve immediately.
Heading 5
Ingredients
STEP 1: WARM THE STOCK
Bring the stock to a simmer in a medium saucepan, then turn it down so it barely trembles. Keep it hot throughout; cold stock stalls the rice.
STEP 2: CARAMELIZE THE PEARS
Peel and core the pears and cut each into 12 wedges. Melt the 2 tablespoons of butter in the large skillet over medium-high heat, sprinkle in the sugar, and lay the pears in a single layer. Cook without moving for 3 to 4 minutes, until deep golden underneath, then turn and cook 2 to 3 minutes more. They should be tender at the edges but still hold their shape. Season with a pinch of salt and keep warm off the heat.
STEP 3: MAKE THE GORGONZOLA BÉCHAMEL
Melt 1 1/2 tablespoons of butter in the small saucepan over medium-low heat, whisk in the flour, and cook for 1 minute without coloring. Whisk in the warm milk a little at a time, then simmer gently for 3 to 4 minutes until it coats the back of a spoon. Take the pan off the heat and whisk in the gorgonzola until smooth. Season with white pepper. Cover and keep warm; loosen with a splash of milk if it thickens.
STEP 4: SOFTEN THE SHALLOT
In the wide pan, warm 1 tablespoon of the butter with the olive oil over medium heat. Add the shallot and a pinch of salt and cook for 3 to 4 minutes until soft and translucent, not browned.
STEP 5: TOAST THE RICE
Add the rice and stir for about 2 minutes, until every grain is coated, hot to the touch, and turning translucent at the edges.
STEP 6: ADD THE RED WINE
Pour in the red wine and stir steadily until it is almost completely absorbed, 4 to 5 minutes. The rice will take on a deep garnet color.
STEP 7: ADD THE STOCK A LADLE AT A TIME
Add about 1/2 cup of hot stock and stir until it is nearly absorbed before adding the next. Keep the pan at a lively simmer, not a boil. Continue for 16 to 18 minutes, tasting from 14 minutes on. Stop when the rice is tender with a slight bite at the center. You may not need all the stock. Never flood the pan; a hard boil in too much liquid is what bursts the grains.
STEP 8: FINISH WITH BUTTER AND CHEESE
Take the pan off the heat. Add the 2 tablespoons of cold cubed butter and the Parmigiano-Reggiano and beat vigorously with the spoon for 30 to 60 seconds until glossy. Taste and adjust the salt. It should flow slowly when the pan is tilted.
STEP 9: REST FOR TWO MINUTES
Cover and let the risotto stand for 2 minutes. It will tighten as it cools slightly. If it has set too firm, loosen with a spoonful of hot stock.
STEP 10: PLATE AND SERVE
Spoon the risotto into warmed shallow bowls and tap each bowl so it spreads. Spoon the warm gorgonzola béchamel over or beside the rice and arrange the caramelized pears on top. Serve immediately.
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