Radicchio Risotto, Pear Sauce and Chopped Walnut

With fresh pears and chopped walnuts, this radicchio risotto from Chef Giorgione is a comforting dish that will delight your taste buds. 

A Balanced Heart Is A Healthy Heart

Are you living from the heart? Find out. Take our brief quiz to get your own #LiveFromTheHeart tip sheet.

Take the quiz!

Chef Emanuele Giorgione  deeply understands aromas, flavors, nutrition, and sustainability.  He also loves sharing his passion for food and has gifted the Adesso community with five recipes that can be used for a daily plan or for a healthy and gorgeous tasting dinner.

The recipes, one sweet course and four savory courses, are featured in the MyAdesso Journey for a guide to healthy, vegan mediterranean diet cooking. 

A few weeks ago we showcased the first course, Cocoa and Chestnut Crepes with Soft and Creamy Cashew with Truffle Flavor. Last week we shared Chef’s second course Broccoli Creamy Soup Aglio E Olio, Puffed Amaranth and Sun Dried Tomato.

Radicchio Risotto, Pear Sauce and Chopped Walnut

For 4 portions

For the Risotto

400 g Carnaroli rice

100 g radicchio salad

20g nutritional yeast

100 g red wine

40 g shallot

40 g extra virgin olive oil

Bay leaf

salt

pepper

For the Pear Sauce

200 g pear (Williams or similar)

10 g agave or maple syrup

20 g almond “milk”

16 g walnut

2 g fresh thyme

Method

For the sauce, cook the pears over a low heat with the “milk” and syrup, after having peeled, cleaned and cut them into small pieces. 

Blend with a pinch of salt in a powerful blender. Keep it aside, perhaps in a bottle with a small hole. 

Braise the radicchio cut into julienne strips with the chopped shallot, half the oil and the bay leaf. 

Pour in the red wine and leave to cook gently for 30 minutes. 

In the meantime, dry toast the rice with salt and then add the broth. 

Keep mixing and halfway through cooking add the radicchio and red wine mixture.

Once cooked, stir in the remaining extra virgin olive oil and nutritional yeast. 

Serve with the pear sauce and slices of chopped walnuts. Decorate with thyme leaves.

Chef Emanuele Giorgione  also teaches at the Congusto Gourmet Institute and is a collaborator on the MenoPerPiù Project. 

Stay tuned for the fourth recipe of this five part series (and Chef’s last savory dish before we get to dessert), Hungarian Chickpeas Gulasch with Cauliflower Puree.