Ingredients
Method
1.Bring stock and the water to the boil, over high heat, in a medium saucepan. Reduce heat to low; simmer, covered.
2.Meanwhile, heat oil in a large saucepan over medium heat; cook onion, stirring, 3 minutes or until soft. Add rice; stir to coat in mixture. Add wine; cook, stirring, until liquid is almost evaporated.
3.Add 1 cup of the hot stock; cook, stirring gently, over medium heat until liquid is absorbed. Continue adding stock, in 1-cup batches, stirring until stock is absorbed after each addition. Total cooking time should be 20 minutes or until rice is tender.
4.Meanwhile, cut each pear into six wedges; remove cores. Heat half the butter in a large frying pan over medium heat; cook pear until tender and starting to caramelise. Add glaze; turn pears to coat. Remove from heat; cover to keep warm.
5.Remove risotto from heat; stir in remaining butter, radicchio and parmesan. Season to taste. Stand, covered, 1 minute. Serve risotto topped with pear and parsley; and, if you like, shaved parmesan.
Serve risotto quickly after stirring the radicchio through the rice, as the radicchio will discolour from the heat. This recipe is not suitable to freeze.
Note
