Risotto with red radicchio and pear
Risotto with red radicchio is a well-known item in northern Italy. Since it has a bit of a bitter taste, they add mostly sweet and salty cheeses. I dared and instead of cheese I put a pear, cheaper and less caloric. A little note of exoticism!
Preparation steps
- Fry finely chopped onion in olive oil. After a few minutes, when wilted, add the rice.
- Stir until the rice is glazed and begins to stick to the bottom. Add wine and let it evaporate.
- Add the red radicchio cut into small strips while stirring constantly. After a few minutes when it starts to stick to the bottom, add a little boiling foundation.
- Cook uncovered over low heat with constant stirring and gradually adding the boiling stock.
- After fifteen minutes, add the peeled and sliced pears. Continue to cook, always stirring and adding the stock, until the rice is cooked, about 18 to 20 minutes.
- When the risotto is cooked add a cube of butter and optionally a few tablespoons of parmesan, mix briefly and cover. Leave to stand for a few minutes.
- Serve hot.
Serving
The best are fragrant, soft pears with lots of juice. I added them after 15 minutes to disintegrate but at the same time retain the scent. If you have harder pears, maybe you should add them earlier. Use boiling stock, as rice cooking should never be interrupted.
