Preparation
Peel the shallots or onions; slice thinly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_1_M.jpg)
Wash the radicchio and cut into thin slices (Julienne) or cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_2_M.jpg)
Heat the olive oil in a pan and add the shallots, a bay leaf and the radicchio. Simmer for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_3_M.jpg)
Pour in 350 ml of red wine and simmer the radicchio for a further 10 minutes, stirring occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_4_M.jpg)
Coarsely chop the hazelnuts.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_5_M.jpg)
Peel and core the pears; chop into pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_6_M.jpg)
Put the chopped pears into a second pan, pour in 80-100 ml of stock, and purée using a hand blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_7_M.jpg)
In a third pan, warm the rice with garlic, salt and a bay leaf.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_8_M.jpg)
When the rice is so hot that you can no longer hold it between your fingers, pour in the remaining red wine.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_9_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_10_M.jpg)
Add the radicchio in red wine and the pear purée, stirring gently with a wooden spoon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000448/000448_step_11_M.jpg)
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.