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32
L'Italo-Americano
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
THURSDAY, JANUARY 24, 2019
should take about 20 minutes.
Remove the risotto from the
heat. Stir in the cheese and the but-
ter until incorporated. Taste and
season with additional salt and pep-
per, if necessary. Top with some
fresh torn radicchio and pomegra-
nate seeds. Drizzle with pear
sauce, if using, and serve imme-
diately.
Optional drizzles for the top:
Pear sauce: peel and rough
chop a few pears. Heat a few ta-
blespoons of olive oil in a pan
Try it with a pear sauce on top © Logichecreative | Dreamstime.com
over medium heat. Add the pears
and a few cloves of diced garlic
and sauté until the garlic is soft,
about 1 minute. Add in about a
cup of vegetable broth and simmer
until the pears are soft. Remove
from heat and allow to cool.
Purée the mixture. Season with
salt and pepper. Keep warm and
drizzle over the risotto.
Pomegranate reduction: heat
a few cups of pomegranate juice
in a pan over medium heat. Sim-
mer until thickened and reduced
to about ½ cup, 20 to 30 minutes
depending on size of pan.
Continua da pagina 30
Seasonal radicchio is tastier © Fedecandoniphoto | Dreamstime.com
