Celery Risotto with Asian Pear and Shiso
INGREDIENTS
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3/4 cup peeled, cored and chopped (1/4-inch pieces) Asian pear
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3 tablespoons lemon juice
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1 cup water
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3 1/2 cups chicken stock
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1 1/2 tablespoons unsalted butter
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1/3 cup fienly chopped onion
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1 cup finely chopped tender inner stalks celery
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1 cup Arborio rice
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3 ounces vermouth
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1/4 cup chopped celery leaves
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3 tablespoons ricotta
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1/4 cup grated pecorino Romano, plus more to taste
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4 large green shiso leaves, cut into chiffonade and then in half crosswise (if using basil, increase amount to 5 large leaves)
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