Risotto with Radicchio and Pears

Method

1. Cut the pear into small cubes, keeping the skin on.
2. Finely chop the red onion.
3. In a pan, sauté the onion with a little thyme.
4. Add the outer radicchio leaves and the cubed pear, sauté, season with salt and a splash of balsamic vinegar.
5. Set the radicchio and pear mixture aside.
6. In a pot, toast the rice over high heat, immediately adding salt.
7. Cover the rice with hot vegetable broth and cook, adding more broth as it is absorbed.
8. When the rice is nearly cooked, add the reserved radicchio-pear mixture and stir.
9. Turn off the heat, then mantecare (creaming step) with cold butter, grated parmigiano and pecorino, a splash of balsamic vinegar, and some lemon zest.
10. Prepare the raw radicchio salad: halve the inner radicchio tips, dress with olive oil, balsamic vinegar, salt, and lemon zest.
11. Plate the risotto, top with the raw radicchio salad, and grate additional pecorino on top.