Shades of White: Almond “Risotto”, Shaved Pear and Parmigiano-Reggiano
For the “Risotto”:
In a small saucepan, heat oil over medium heat, add garlic and onions and sweat until onions are translucent. Add Arborio rice and parch. Add almond milk in thirds, stirring the rice until milk is absorbed before adding more milk. When rice is cooked through, transfer to high-speed blender and purée, adding almond milk as needed. Transfer risotto purée to saucepan with almonds and wine. Simmer until almonds soften, about 30 minutes. Remove from heat and fold in remaining ingredients, adding warm almond milk as necessary to adjust consistency. (“Risotto” should spread slightly on plate.)
To Assemble and Serve:
Spoon “Risotto” in thin, straight line on serving plate. Garnish with pear, Parmigiano-Reggiano, and sprinkle with grated almond. Drizzle with oil and finish with salt.