RISOTTO WITH PEARS, GORGONZOLA AND RADICCHIO
Beyerskloof Pinotage Reserve 2007
500ml chicken stock 25ml olive oil 50g butter 1 onion, finely chopped 3 cloves garlic, finely
chopped 2 fresh pears, peeled
and halved 500g risotto rice 200ml dry white wine 100g Gorgonzola, cubed 200g radicchio fresh Parmesan
Heat the chicken stock in a pot before beginning the risotto and keep it on a low simmer. Put the olive oil, butter, onion and garlic in another pot, and sweat gently over a medium heat until the onion is translucent. Add the pears and continue sweating the ingredients for an additional three to four minutes (the pears should retain their shape). With a slotted spoon, remove the mixture from the pot and set aside, leaving as much oil behind as possible.
Add the risotto rice and coat with the oil. Add half the wine and stir until it has evaporated. Add the rest of the wine and keep stirring until all the liquid has been absorbed. Then add the chicken stock, one ladleful at a time, allowing it to be absorbed by the risotto mixture (this should take around 25 minutes). Test the rice: it should be (firm to the bite), not mushy. Add the onion-and-pear mixture and mix through gently. Just before serving, fold in the Gorgonzola and radicchio, and serve with grated Parmesan.