Risotto al radicchio rosso di treviso

Ingredients

• 4-6 leafs of Radicchio
• 1/2 red onion
• 1 cup of Risotto rice
• 1 clove of garlic
• 2 cups of vegetable stock
• 1,5 ounces of Gorgonzola
• 1/2 Williams pear
• 4 fl oz dry white wine
• a bit of butter
• salt and pepper

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Preparation

• Dice the onions. Fry them in a pan with some butter.
• Chop the garlic and cut the Radicchio into thin stripes. Peel the pear and dice it.
• Now add the garlic to the onions and let it fry for a minute.
• Now add the rice and half the Radicchio. Fry for another minute. Then add the wine. Let it boil, so the alcohol can evaporate, then add the stock. Stir, then cover to let it simmer on low heat.
• When the risotto is al dente add the remaining Radicchio and the pear cubes. let it sit for a few minutes. Add the Gorgonzola cheese and mix well. Season with salt and pepper and serve instantly.