Creamy rice with caramelized radicchio, sautéed pear and taleggio with nutmeg

Instructions

1. 1

   1. Heat the vegetable broth in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.

2. 2

   2. In a wide skillet or shallow pot, melt 15 g (1 tbsp) of the butter with the olive oil over medium heat. Add the radicchio and brown sugar, and cook for 6-8 minutes until tender and lightly caramelized. Season with a pinch of salt and pepper, remove one third for finishing, and set aside.

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   3. In the same pan, add the shallot and cook for 2-3 minutes until translucent. Add the garlic and cook 30 seconds more, stirring so it does not brown too much.

4. 4

   4. Add the diced pear and sauté for 2 minutes so it lightly colors but keeps its shape.

5. 5

   5. Stir in the arborio rice and toast it for 1-2 minutes, stirring well to coat it with the fat and pan juices.

6. 6

   6. Pour in the dry white wine and cook for 1-2 minutes until the alcohol has almost completely evaporated.

7. 7

   7. Add one ladle of hot broth and cook over medium heat, stirring frequently. When the liquid is almost absorbed, add more broth. Repeat for 18-20 minutes, until the rice is creamy and al dente.

8. 8

   8. Reduce the heat to low. Add the taleggio, remaining butter, grated Parmesan, and nutmeg. Stir vigorously for 1 minute to finish the rice. If it becomes too thick, loosen it with a little more hot broth.

9. 9

   9. Taste and adjust with salt and pepper. Divide the rice among warm plates and finish with the reserved radicchio and fresh chives on top.

10. 10

    10. Serve immediately for the best creamy texture. If you want a more roasted note on the pear, you can brown it for 5 minutes in an oven preheated to 200 °C / 400 °F before adding it to the pan.