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Home page>Tips & recipes>Recipes>Chicken, pear and gorgonzola risotto
Chicken, pear and gorgonzola risotto
Preparation15 minutes
Cooking35 minutes

Chicken, pear and gorgonzola risotto


  • 7 oz arborio rice
  • 34 oz chicken stock
  • 2 chicken breasts
  • 1 chopped onion
  • 3 fl oz white wine
  • 1 diced pear
  • 2 tablespoons butter
  • 100g gorgonzola
  • 7 oz crushed hazelnuts
  • salt/pepper
  • 1 tsp. olive oil


1 Heat the sauté pan to 2/3 of the maximum power of your stove and test the heat using the 'water drop' technique.

2 Brown the chicken breasts and finish cooking for 10 min over low heat. Set aside.

3 Add the olive oil to the sauté pan and sweat the onions for 2 minutes then add the rice.

4 Cook until the rice becomes slightly translucent, stirring for 2 min then deglaze with white wine.

5 Once the wine has evaporated, add the chicken stock, a ladle at a time, stirring all the time.

6 After 20 min of cooking, add the butter and the gorgonzola off the heat and season.

7 Chop up the chicken and add to the risotto along with the pears and hazelnuts.


 Tip: The risotto must be eaten immediately after cooking, but you can pre-cook for 10 min then start again when you like.

Cristel products used for the recipe

Removable Handle - Cristel USA
Removable Handle
Mutine Removable handle
Sauté-pan wih Lid - Cristel USA
Sauté-pan wih Lid
Strate Removable handle
Side Removable Handle - Cristel USA
Side Removable Handle
Mutine Removable handle
30/11/2021 10:24:45