Risotto with pears and jam: how pastry meets cooking
Risotto is the Italian dish par excellence of patience and technique. Its versatility is almost infinite: it lends itself to bold combinations that would be impossible in other formats. The risotto with pears and gorgonzola is a classic; add a spoonful of artisanal jam and the step that transforms a good dish into something memorable.
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The logic of sweet in savory
Italian cuisine has always known the permeable border between sweet and savory. Mostaccioli with honey, pasta with sardines and raisins, Sicilian sweet and sour: they are all expressions of a gastronomic tradition that is not afraid of complexity. The risotto with jam fits into this trend with a precise logic: the balanced sweetness of the artisanal pear or fig jam acts as a counterbalance to the fatness of the butter and the flavor of the cheese.
The basic recipe
For 4 people you need 320g of Carnaroli rice, 2 ripe but firm Williams pears, 2 tablespoons of artisanal pear or fig jam, 80g of sweet gorgonzola, 50g of butter, 1 white onion, 1 glass of dry white wine, 1 liter of hot vegetable broth, salt, pepper and toasted walnuts to garnish. Procedure: fry the onion in butter, toast the rice, deglaze with the wine. Add the broth in ladles, with the diced pears halfway through cooking. With the heat off, stir in the gorgonzola and cold butter. Serve with a spoonful of jam and crumbled toasted walnuts.
The role of artisanal jam
The choice of jam makes a substantial difference. An industrial jam, with its uniform sweetness, risks unbalancing the dish. An artisanal jam, on the other hand, brings with it the complexity of the starting fruit: acidic notes, aromatic nuances, a sweetness that does not overwhelm but accompanies. The Cilento fig jam adds caramelized notes and a light astringency to the risotto which creates a sophisticated contrast with the gorgonzola.
Variations and customizations
The risotto with jam lends itself to many variations. You can replace the gorgonzola with taleggio or semi-mature pecorino. You can add crispy bacon for a smoky note. Apricot jam can be used for a fresher, more citrusy flavor profile. For a vegan version, the gorgonzola is omitted and mixed with quality EVO oil; the jam becomes even more protagonist, without the competition of the cheese.
