Compiled by Neil Roake Decor styling Retha Erichsen Food styling Marina Walsh Photographs Mark Lanning, Elsa Young Ingredients: 500ml chicken stock 25ml olive oil 50g butter 1 onion, finely chopped 3 cloves garlic, finely chopped 2 fresh pears, peeled and halved 500g risotto rice 200ml dry white wine 100g Gorgonzola, cubed 200g radicchio fresh Parmesan Directions: Heat the chicken stock in a pot before beginning the risotto and keep it on a low simmer. Put the olive oil, butter, onion and garlic in another pot, and sweat gently over a medium heat until the onion is translucent. Add the pears and continue sweating the ingredients for an additional three to four minutes (the pears should retain their shape). With a slotted spoon, remove the mixture from the pot and set aside, leavingas much oil behind as possible. Add the risotto rice and coat with the oil. Add half the wine and stir until it has evaporated. Add the rest of the wine and keep stirring until all the liquid has been absorbed. Then add the chicken stock,one ladleful at a time, allowing it to be absorbed by the risotto mixture (this should take around 25 minutes). Test the rice: it should be al dente (firm to the bite), not mushy. Add the onion-and-pear mixture and mix through gently. Just before serving, fold in the Gorgonzola and radicchio, and serve with grated Parmesan. Tip: Pears impart a lovely, barely-there sweetness that balances the creamy cheese and bitter radicchio (Italian chicory). Serves 4–6 Recommended wine pairing: Beyerskloof Pinotage Reserve 2007 This recipe is from the February 2011 House and Leisure Food issue. To read our delicious Asparagus Risotto recipe in our 2012 Food issue, turn to page 28.