Tasty and easy risotto with red chicory and Parmesan. Perfect for a quick, comforting meal.
Preparation Time: 35 minutes
Ingredients (for 4 people):
- 200g of red Treviso chicory
- 350g of rice
- 1 onion
- 50g of butter
- 3 tablespoons of olive oil
- 2 tablespoons of grated Parmigiano cheese
- 1 ½ liters of stock
Instructions:
- Clean and wash the chicory, then let it dry before cutting it into small strips.
- Finely chop the onion and sauté it in hot oil and butter until softened.
- Add the chicory to the frying pan and cook for 2-3 minutes.
- Stir in the rice and let it toast for a few minutes.
- Gradually add the hot stock to the frying pan, stirring occasionally, and let the rice cook.
- Once the rice is cooked “al dente,” remove the pan from the heat. Add the grated Parmigiano cheese and a pinch of salt.
- Let it sit for 2-3 minutes before serving.
A little advice:
If you like, you can add a glass of dry white wine (such as Pinot Grigio or Sauvignon) before adding the stock for extra flavor.
source juvecorner
