Preparation

Peel the shallots or onions; slice thinly.

Wash the radicchio and cut into thin slices (Julienne) or cubes.

Heat the olive oil in a pan and add the shallots, a bay leaf and the radicchio. Simmer for 2-3 minutes.

Pour in 350 ml of red wine and simmer the radicchio for a further 10 minutes, stirring occasionally.

Coarsely chop the hazelnuts.

Peel and core the pears; chop into pieces.

Put the chopped pears into a second pan, pour in 80-100 ml of stock, and purée using a hand blender.

In a third pan, warm the rice with garlic, salt and a bay leaf.

When the rice is so hot that you can no longer hold it between your fingers, pour in the remaining red wine.

Now, gradually add the hot stock to the rice using a ladle, but only add enough for the rice to be just covered by the stock. In this way, after about 14 -16 minutes, the rice should have soaked up all of the stock.

Add the radicchio in red wine and the pear purée, stirring gently with a wooden spoon.

Once the rice is al dente, turn off the heat and gently stir in a little more olive oil. Remove the garlic and the bay leaves, and season with a little salt. Serve the risotto garnished with the chopped hazelnuts, some chives and a few slices of pear.