Venetian Orzo Salad | With Radicchio & Burrata

Bring plenty of salted water to a boil in a large pot. Cook the risoni pasta in it according to the package instructions for about 8 to 9 minutes until al dente. Then drain, rinse briefly with cold water, and toss in a large bowl with 1 tbsp of extra virgin olive oil so that they do not stick together.

Trim the radicchio, cut out the core, and cut the leaves into bite-sized strips. Peel the oranges with a sharp knife, removing the white pith as well. Cut out the fruit segments over a bowl, catching any juice that drips out. Toast the walnut kernels in a dry pan until golden brown and chop coarsely.

Heat 1 tbsp of extra virgin olive oil in a wide frying pan. Add the sliced radicchio and sear over medium to high heat for about 2 to 3 minutes until slightly wilted. Drizzle with the liquid honey and 1 tbsp of balsamic vinegar and allow to caramelize briefly. Season with a pinch of fine salt and freshly ground black pepper, then remove from the heat.