Instant Pot Gorgonzola & Pear Risotto

For more easy, creamy and seriously tasty risotto recipes try my Smoked Haddock Risotto, Pumpkin Risotto with Mushrooms and Sage or Mushroom Risotto (Risotto Ai funghi).

🛒 What do I need to make this recipe?

Ingredients:

Possible substitutions:

• Gorgonzola - stilton or Roquefort are creamy cheeses that have a similar flavour profile to gorgonzola.
• Walnuts - toasted hazelnuts, pecans or pinenuts will also work well
• Brown sugar - I prefer the richer and more caramelly sweetness that brown sugar provides and often choose it over white sugar but the difference is subtle and white sugar will also do the job
• Smoked salt - I always add a little smoked salt to the cooked risotto. The slight hints of smokiness complement the tartness of the gorgonzola as well as the sweetness of the balsamic pear. A little sea salt can also be added to taste.

Tools & equipment:

• Instant Pot - this recipe has been tested with a 6 quart instant pot. If you are using an 8 quart instant pot you will need to double or triple the quantity to ensure there is enough liquid.
• Medium-sized frying pan - some people (including myself) prefer to sauté on the stovetop instead of the Instant Pot. I personally prefer it because it's easier to see what I am doing and I can reap the benefits of a non-stick pan. You will also need an additional pan for toasting the nuts and preparing the balsamic pear.

🧑‍🍳 How to make Pear Risotto in the Instant Pot

1. Sauté

Set the Instant Pot to sauté mode (or place a frying pan on a medium to high heat if you would prefer to sauté on the stovetop), add butter and olive oil and fry the onion until it is translucent. Then add the risotto rice and toss gently until the grains are hot to touch. If you are adding wine, pour it in now and allow it to simmer until the alcohol has cooked off.

2. Pressure cook

Pour in the vegetable stock and set the Instant Pot to cook on high pressure for 2 minutes.

3. Toast the walnuts

Meanwhile, place a frying plan on a medium to high heat and toast the walnuts for a few minutes until they start to brown. Then remove them from the pan and set them aside.

4. Prepare the balsamic pear

Place a frying pan on a medium to high heat and add a little olive oil, add the pear slices and cook for a few minutes until they begin to brown. Add the balsamic vinegar and sugar and cook for a few more minutes.

4. Release the pressure and add the gorgonzola and parmesan

When the cooking time is up, release the pressure manually and add the parmesan, gorgonzola and a little salt to taste. Serve the risotto immediately with the balsamic pear. A green side salad will cut through the richness in the dish and is highly recommended.

👍 Top tips for perfect Pear & Gorgonzola Risotto

1. Keep an eye on the walnuts when you toast them - walnuts can go from being perfectly toasted to burnt in a matter of seconds. Make sure you remove them from the heat as soon as they are done.
2. Cook off the wine - make sure you cook off the wine before you set the instant pot to cook on high pressure. This ensures the wine will bring out the other flavours in the dish without adding an unpleasant flavour of alcohol.
3. Serve the risotto with a side salad - a green salad with a French or balsamic dressing will balance out the strong flavours in the risotto and cut through the richness as well as providing a good dose of green veg.

🙋 FAQs