Step: 1/12

Peel the shallots or onions; slice thinly.

Step: 2/12

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

Step: 3/12

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

Step: 4/12

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

Step: 5/12

Coarsely chop the hazelnuts.

Step: 6/12

Peel and core the pears; chop into pieces.

Step: 7/12

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

Step: 8/12

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

Step: 9/12

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

Step: 10/12

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.

Step: 11/12

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

Step: 12/12

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.