Melt two tablespoons of olive oil and the same amount of butter in a saucepan. Cut two shallots into fine cubes and sauté them in the fat.
Add the rice and deglaze with the wine. Top up with poultry stock and season with salt. Simmer over medium heat and stir the rice again and again.
Cut the pear with the skin into cubes, leave the core. Sweat in 2 tbsp butter. Add vinegar and pear juice and reduce again.
Pluck three hands off the light green leaves of the frize salad. Clean the radicchio. Season both with a little olive oil, balsamic vinegar, salt and pepper.
Finely grate 5,100-150 g of pecorino cheese and add to the risotto. Stir until melted. Brown the butter and olive oil in another pan and toss the Norway lobster tails gently.
Place the pears in the risotto. Grate 100 g pecorino cheese into thin slices.
Place the risotto in deep plates at the bottom, place the Norway lobster and lettuce in a star shape on top and top with the pecorino strips.
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