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🍽️ Creamy Risotto with Fried Radicchio, Pear, and Thyme-Walnut Crumbs

624 kcal · 30 min · 4 servings

Ingredients

• Shallots 2 pcs
• Radicchio 1 pc
• Thyme, fresh 10 g
• Walnut kernels 4 tbsp
• Pears 2 pcs
• Vegetable broth 900 ml
• Olive oil 3 tbsp
• Risotto rice 300 g
• White wine, dry 200 ml
• Butter 2 tbsp
• Breadcrumbs 50 g
• Sugar 1 tsp
• Honey 1 tsp
• Whipping cream 100 g
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Halve the shallots and peel off the skin.
2. 2. Dice the shallots into small cubes.
3. 3. Thoroughly wash the radicchio.
4. 4. Dry the radicchio with a cloth.
5. 5. Cut the radicchio into eight wedges.
6. 6. Keep the core at the bottom of the radicchio intact.
7. 7. Wash the thyme sprigs and dry them.
8. 8. Strip the thyme leaves from the woody stems.
9. 9. Coarsely chop the walnuts.
10. 10. Wash the pears.
11. 11. Quarter the pears.
12. 12. Remove the core from the pear quarters.
13. 13. Slice the pear quarters thinly.
14. 14. Heat the vegetable broth in a pot.
15. 15. Heat two tablespoons of olive oil in another pot over medium heat.
16. 16. Add the risotto rice to the pot.
17. 17. Add the shallot cubes to the pot.
18. 18. Sauté the rice and shallots for about two minutes.
19. 19. Deglaze the rice with white wine.
20. 20. Let the alcohol from the wine evaporate.
21. 21. Add one ladle of hot broth to the rice.
22. 22. Simmer the risotto over low heat.
23. 23. Stir the rice occasionally.
24. 24. Cook the risotto for about 15 minutes.
25. 25. Regularly add more broth.
26. 26. Ensure the rice is always covered with liquid.
27. 27. Melt one tablespoon of butter in a pan over medium heat.
28. 28. Add the walnuts to the pan.
29. 29. Add the thyme leaves to the pan.
30. 30. Add the breadcrumbs to the pan.
31. 31. Toast the mixture while stirring for about two minutes.
32. 32. Fry the mixture until golden brown.
33. 33. Lightly salt the mixture.
34. 34. Place the mixture into a bowl.
35. 35. Set the bowl aside.
36. 36. Heat one tablespoon of olive oil in the same pan over medium heat.
37. 37. Sprinkle the radicchio with one teaspoon of sugar.
38. 38. Caramelize the radicchio for about three minutes.
39. 39. Place the radicchio onto a plate.
40. 40. Set the radicchio aside.
41. 41. Melt another tablespoon of butter in the pan over medium heat.
42. 42. Sauté the pear slices with honey for about three minutes.
43. 43. Pour the whipping cream into a tall container.
44. 44. Whip the cream until stiff.
45. 45. Check the consistency of the risotto.
46. 46. Season the risotto with salt.
47. 47. Season the risotto with pepper.
48. 48. Fill the risotto into deep plates.
49. 49. Gently fold the whipped cream into the risotto.
50. 50. Garnish the risotto with the fried radicchio.
51. 51. Garnish the risotto with the fried pears.
52. 52. Sprinkle the risotto with the thyme-walnut crumbs.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 624
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 82 g