Wholegrain Rice Boat with Radicchio, Guanciale and Williams Pears
A boat of Carnaroli Classico Integrale cooked by absorption, tossed in the pan with crisp guanciale and caramelised Williams pears, deglazed with semi-aromatic white wine. Served inside half a leaf of raw red radicchio with slices of raw Williams pear on top. Carnaroli Integrale Acqua e Sole from Lumellogno, a rustic first course for September to November.
- Time: 60 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Integrale Acqua e Sole rice
- water or light vegetable stock
- level teaspoon coarse salt
- bay leaf
- diced guanciale
- Williams pears, ripe but firm
- teaspoon brown sugar
- head of red radicchio di Treviso
- large outer leaves of radicchio di Treviso for the presentation
- medium shallot
- semi-aromatic white wine
- Half a teaspoon of traditional balsamic vinegar
- tablespoons extra virgin olive oil
- Freshly ground black pepper