Risotto With Endive Recipe
Ingredients
| Chicken stock or vegetable stock - 1 1/2 quarts | ||
| Red Treviso endive or Belgian endive - 1/2 lb | ||
| Small onion | 1 | |
| Butter | 1/4 Cup (16 tbs) | |
| Risotto rice | 1 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Salt | 1 To taste | |
| Pepper | 1 | |
Directions
GETTING READY
1 Shred the endive.
2 Peel the onion and chop very finely.
MAKING
3 In a pan, bring the stock slowly to a boil.
4 In a shallow saucepan, melt 2 tbsp butter.
5 Add in the onion and sweat.
6 Add in the endive and cook gently, stirring until tender.
7 Add in the rice and stir for a minute or two.
8 Pour in the wine.
9 Pour in about 1 cup of the boiling hot stock, stirring occasionally.
10 Once the rice has absorbed most of the liquid, add more.
11 Test the rice; when it is just tender, remove from the heat.
12 Add in the remaining butter and freshly grated Parmesan cheese.
SERVING
13 Serve hot.
1 Shred the endive.
2 Peel the onion and chop very finely.
MAKING
3 In a pan, bring the stock slowly to a boil.
4 In a shallow saucepan, melt 2 tbsp butter.
5 Add in the onion and sweat.
6 Add in the endive and cook gently, stirring until tender.
7 Add in the rice and stir for a minute or two.
8 Pour in the wine.
9 Pour in about 1 cup of the boiling hot stock, stirring occasionally.
10 Once the rice has absorbed most of the liquid, add more.
11 Test the rice; when it is just tender, remove from the heat.
12 Add in the remaining butter and freshly grated Parmesan cheese.
SERVING
13 Serve hot.
Chef
