Name: Pear & Lettuce Risotto with Soft Poached Egg and Basil Air
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth (warm); 1 small head of butter lettuce (leaves separated and chopped); 1 medium pear (ripe but firm, peeled and diced); 2 large eggs; 1 small shallot (finely chopped); 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; 1/4 cup dry white wine; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 teaspoon lemon zest; 1/4 cup fresh basil leaves; 1/4 cup water (for basil air); 1/2 teaspoon soy lecithin powder (for basil air); 1 teaspoon fresh lemon juice

Pear & Lettuce Risotto with Soft Poached Egg and Basil Air

A modern creative twist on traditional Italian risotto combining crisp lettuce and subtly sweet pear, balanced with the creaminess of a soft poached egg and an ethereal basil foam. This low-sugar dish plays with textures and unexpected flavors, while staying true to Italian culinary roots.

40 min

Medium

2 servings

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Taste Profile

Sweet4/10

Salty2/10

Sour3/10

Umami5/10

Spicy1/10

🥄 Texture

Creamy, luxuriously starchy risotto with al dente rice grains; diced pear and chopped butter lettuce add brief bites of crispness and juiciness. A soft poached egg yields a silky, runny yolk that further enriches the mouthfeel, while the basil air provides a light, airy foam contrast.

👃 Aroma

Bright herbal basil and lemon top notes with a subtle ripe pear fruitiness, backed by toasty shallot and warm rice aromas. Gentle butter and olive oil bring a soft savory richness to the nose.

🍷 Pairs Well With

A chilled dry white such as Sauvignon Blanc or Pinot Grigio, or a light, citrusy Prosecco; for a non-alcoholic option, sparkling water with a lemon twist.

🥗 Side Dishes

Light, simple sides — grilled or roasted asparagus, a peppery arugula salad with lemon vinaigrette, crusty ciabatta brushed with olive oil, or a small plate of thinly sliced prosciutto to echo the sweet–salty contrast.

Ingredients(16 items)

11 cup Arborio rice

24 cups vegetable broth (warm)

31 small head of butter lettuce (leaves separated and chopped)

41 medium pear (ripe but firm, peeled and diced)

52 large eggs

61 small shallot (finely chopped)

72 tablespoons extra virgin olive oil

81 tablespoon unsalted butter

91/4 cup dry white wine

101/4 teaspoon sea salt

111/4 teaspoon black pepper

121/2 teaspoon lemon zest

131/4 cup fresh basil leaves

141/4 cup water (for basil air)

151/2 teaspoon soy lecithin powder (for basil air)

161 teaspoon fresh lemon juice

Instructions

Prepare the basil air: In a small blender, combine fresh basil leaves, 1/4 cup water, soy lecithin powder, and lemon juice. Blend on high speed until frothy. Set aside and keep warm.

Heat the vegetable broth in a pot and keep it simmering on low heat.

In a heavy-bottom pan, heat the olive oil and butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes.

Add the Arborio rice to the pan and toast it gently, stirring constantly, until the edges are translucent (about 2-3 minutes).

Pour in the white wine and stir until it is mostly absorbed by the rice.

Add a ladle of warm vegetable broth to the rice and stir continuously until the liquid is mostly absorbed. Continue adding broth one ladle at a time, stirring often, until the rice is creamy and cooked al dente (about 18-20 minutes).

About halfway through cooking, stir in the diced pear and chopped butter lettuce gently to incorporate their fresh flavors into the risotto.

Season the risotto with sea salt, black pepper, and lemon zest. Remove from heat and keep covered.

Poach the eggs: Bring a small pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

To serve, spoon the risotto into shallow bowls, place a soft poached egg on top, and finish with a generous spoonful of basil air to add an aromatic, modern texture and flavor.

Optionally, drizzle a little extra virgin olive oil over the dish before serving.