Composition / ingredients
Cooking method
1. Peel the onion, cut into cubes. Radicchio is also cut into small cubes. We put the onion and radicchio in a saucepan with a thick bottom, pour olive oil, send it to the fire, pass it for 2-3 minutes. Then add the bay leaf, pour the red wine, continue cooking for another 10 minutes. 
2. Wash the pears, peel the skin, cut out the core with seeds, cut into cubes. We put the prepared pears in a small bowl, pour part of the broth (80-100 ml), puree with an immersion blender. 
3. In a separate saucepan, pour rice, add salt and a pre-peeled garlic clove, send it to the fire, warm it up stirring for 2-3 minutes, then pour the remaining wine and broth, cook for 15 minutes.
4. At this stage, we put pear puree in rice, pre-fried onions with radicchio, mix. Cook for another 5 minutes, as soon as the rice becomes al dente, remove the pan from the heat, carefully remove the garlic and bay leaf.
Pour the risotto in portions, decorate with chopped hazelnuts and slices of pears, serve on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Garlic - 143 kcal/100g
- Hazelnuts - 670 kcal/100g
- Bay leaf - 313 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Shallots - 72 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Radicchio - 23 kcal/100g
- Vegetable broth - 13 kcal/100g
