Pear, Fennel and Red Wine Risotto
2 tablespoons extra virgin olive oil
1 large firm green pear, peeled and diced
1 small bulb fennel (anise), peeled and the white bulb finely sliced juice and zest of ½ lemon
1 onion, chopped
1 ½ cups arborio rice
¾ cup Mak Cabernet Shiraz
4-5 cups hot chicken stock
2-3 leaves fresh basil
shaved parmesan
Heat the oil in a large based saucepan. Add the pear and cook for 1-2 minutes or until starting to soften. Remove from pan, toss in some of the lemon juice, season with pepper and set aside. Heat the remaining oil and sauté the onion for 1-2 minutes or until translucent. Add rice and cook 1-2 minutes. Pour in wine and cook stirring occasionally. After 15 minutes add the sautéed pear and fennel, then continue adding stock until rice is cooked, about 5-6 minutes. Add the remaining lemon juice, zest and basil. Remove from heat, cover and allow to sit for 2-3 minutes. Serve topped with shaved parmesan cheese.
Alternatively: Wrap 2 beet bulbs in foil and roast at 350°F for 20 minutes. Add to risotto half way through the cooking.