Ingredients:

• 2 cups of Arborio rice
• 1 small yellow onion, diced
• 2 small leeks, sliced
• 1 head of radicchio, sliced thinly
• ½ cup of dried cherries, roughly chopped
• 3 small Warren pears, stem removed and cut into medium dice
• 4 tbsp. of unsalted butter and an additional 2 tbsp. for finishing
• 4 ounces of grated Manchego cheese
• 8-10 cups of water

Method:

1. Bring the 8 cups of water to a simmer in a saucepan and keep it simmering as you prepare the risotto.
2. In a large sauté pan over medium heat, add the sliced radicchio, diced pears, and dried cherries and allow the ingredients to soften and slightly browned. Set aside.
3. Melt 2 tablespoons butter in a wide, high-sided sauté pan over medium-low heat. Add onions, and leeks stirring occasionally, until softened but not browned, about 6-10 minutes. Season with salt and pepper.
4. Add rice and cook, stirring, until grains look slightly translucent.
5. Add a ladleful of hot water to the rice mixture and cook, stirring constantly, until the rice has absorbed all of the water.
6. Continue cooking, adding a ladleful of simmering water whenever the rice mixture looks dry, and stirring continuously. When rice is close to al dente, add the sauteed, dried cherries, radicchio, and diced Warren pears and season to taste.
7. Remove the risotto from the heat and stir in Manchego and the remaining tablespoon of butter. Cover and let stand for 5 minutes.