Radicchio, pear, and walnut risotto with cashew cream
Instructions
Soak the cashews in hot water for at least 30 minutes; drain them and blend them with the lemon juice, 2 tablespoons of extra virgin olive oil, 4–5 tablespoons of water, and salt and pepper to taste. Blend the ingredients until you have a smooth cream.
Peel the shallot, slice it thinly, and sauté it over low heat with 2 tablespoons of extra virgin olive oil and a pinch of salt.
Cut the radicchio into thin strips and add it to the shallot mixture; season with salt and cook for 5 minutes.
Add the rice, toast it, and deglaze with the wine.
Meanwhile, prepare the pears: peel them, remove the cores, and dice them very finely.
Add two ladles of hot broth to the rice and stir occasionally.
Cook the risotto, adding more broth as needed once the previous amount has been absorbed; season with salt and pepper. Add the pears 5 minutes before the end of cooking.
Stir in the cashew cream off the heat; add the chopped walnuts and let rest, covered, for 5 minutes.
Serve hot and garnish as desired with raw radicchio, diced pears, and walnuts.
