GORGONZOLA AND PEAR RISOTTO WITH ROASTED PARTRIDGE
Medium
4
GORGONZOLA AND PEAR RISOTTO WITH ROASTED PARTRIDGE
Ingredients

For the risotto:

  • 300g RISO GALLO Arborio or Carnaroli rice
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 125ml dry white wine
  • 1 litre chicken or vegetable stock, kept warm
  • 1 ripe pear, peeled, cored, and diced
  • 100g Gorgonzola, crumbled
  • 50g Parmesan, finely grated
  • 25g unsalted butter
  • Salt and freshly ground black pepper to taste

For the roasted partridge:

  • 2 whole partridges
  • 2 tbsp olive oil
  • 25g unsalted butter
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • Salt and freshly ground black pepper
Preparation
Prepare the partridge Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Season the partridges generously with salt and pepper, both inside and out. Heat the olive oil in an ovenproof frying pan or skillet over medium heat. Brown the partridges all over, turning frequently, for about 5–7 minutes. Add the butter and herbs to the pan, basting the birds with the melted butter. Transfer the pan to the oven and roast for 15–20 minutes, or until the juices run clear when pierced at the thickest part of the thigh. Rest the partridges under foil for 5–10 minutes before serving. Make the risotto: Heat the olive oil in a large frying pan or wide saucepan over medium heat. Add the onion and garlic, and cook gently until softened, about 5 minutes. Stir in the rice and cook for 1–2 minutes, ensuring every grain is coated in the oil. Pour in the white wine, stirring constantly, until it is mostly absorbed. Gradually add the warm stock, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. This process should take 18–20 minutes. Five minutes before the risotto is done, gently stir in the diced pear. Once the rice is cooked but still slightly al dente, stir in the Gorgonzola, Parmesan, and butter. Season to taste. Serve: Spoon the risotto onto warm plates or shallow bowls. Place a roasted partridge on top or alongside the risotto or remove legs and breast with a sharp knife. Spoon over pan juices and garnish with a sprig of thyme or rosemary for presentation, if desired.

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