This is a nutritionally complete and sensorially nuanced first course. The delicate sweetness of the pears softens the bitterness of the radicchio, while the Prosecco (a white dry sparkling wine) provides an aromatic background note. The strong taste of walnuts completes the harmonic mix of flavors.
Serving size 4-5
10 oz wholegrain rice (Thai or Basmati)
2 + ¼ cup vegetable broth (unsalted)
2 oz salt
½ cup Prosecco wine
6 oz radicchio
11 oz pear (best Concorde variety)
4.5 oz walnuts (about)
Rinse the rice under running water to remove any dust and excess starch, then lightly toast it in a large pot. When the rice is dry and hot, pour in the Prosecco and let it evaporate while stirring.
Add the salt and vegetable broth and bring to a boil. Let it cook for about 15 minutes.
Peel, core and dice the pears. Clean and wash the radicchio and cut it into thin strips. Add the pears to the rice and cook for another 10 minutes. Then, add the radicchio and cook for another 1-2 minutes.
Serve the rice adding about 1 oz of crushed walnuts to each plate.
If you do not have Prosecco wine or do not want to use it, the recipe is still delicious.