7 oz (200 g) red Treviso chicory or white chicory
11 oz (320 g) risotto rice (e.g. arborio)
2 oz (60 g) butter
1 small onion
4 fl oz (120 ml) dry white wine
2 3/4 pints (1 1/2 litres) beef, chicken or vegetable stock
2 oz (60 g) grated Parmesan cheese
salt and pepper
11 oz (320 g) risotto rice (e.g. arborio)
2 oz (60 g) butter
1 small onion
4 fl oz (120 ml) dry white wine
2 3/4 pints (1 1/2 litres) beef, chicken or vegetable stock
2 oz (60 g) grated Parmesan cheese
salt and pepper
method
1. Bring the stock slowly to the boil.
2. Rinse the chicory leaves, dry in a salad spinner and shred into a chiffonade.
3. Peel the onion and chop very finely; sweat it in 1 oz (30 g) of the butter in a wide, fairly shallow saucepan. Add the chicory and cook gently while stirring with a wooden spoon until limp and tender.
4. Add the rice and cook, stirring, for a minute or two, then add the wine.
5. Pour in about 8 fl oz (425 ml) of the boiling hot stock and leave to cook, stirring from time to time; once the rice has absorbed most of the liquid, add more.
6. Test the rice; when it is just tender (after about 14 minutes), draw aside from the heat, and add the remaining butter and Parmesan.
2. Rinse the chicory leaves, dry in a salad spinner and shred into a chiffonade.
3. Peel the onion and chop very finely; sweat it in 1 oz (30 g) of the butter in a wide, fairly shallow saucepan. Add the chicory and cook gently while stirring with a wooden spoon until limp and tender.
4. Add the rice and cook, stirring, for a minute or two, then add the wine.
5. Pour in about 8 fl oz (425 ml) of the boiling hot stock and leave to cook, stirring from time to time; once the rice has absorbed most of the liquid, add more.
6. Test the rice; when it is just tender (after about 14 minutes), draw aside from the heat, and add the remaining butter and Parmesan.
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