Pear Chili Risotto with Vogerlsalat

Clean the lettuce, rinse and drain well. Finely grind half of the lettuce with oil in a container, season with salt, pepper and 1 pinch of sugar. Finely dice the shallots. Clean and chop the chili. Roast nuts briefly in a frying pan without fat and cool. Remove the skin from the pear, cut into quarters and remove the core. Coarsely grate pear and mix on the spot with the juice of one lemon. Caramelize sugar in a saucepan until light brown, add half of the pears and sauté for 30 seconds until soft. Extinguish with 50 ml of wine and cook and finely mash.

2. heat the stock in a saucepan. Melt 15 g butter in a saucepan. Sauté shallots, chili and remaining pears in it for 2 min until soft. Add long grain rice and sauté for 1 minute until soft. Add remaining wine, make strong. Add a third of the stock and cook over medium heat, stirring, for about 18 min, seasoning with salt and pepper. gradually add the remaining hot stock. 2 min before the end of cooking, fold in the pear puree, remaining butter and cheese. Stir half of the risotto with the pureed Vogerlsalat, the rest of the risotto with the fresh Vogerlsalat. Divide risotto evenly on preheated plates, sprinkle with nuts.

Strengthens the defense: Vogerlsalat

The deep green winter lettuce is one of the most important vitamin donors in the cold season. In addition to beta-carotene, it has sufficient vitamin C and iron – which per

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