Risotto With Endive Recipe
.
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientEndive
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
Risotto rice - 1 1/2 cups
Dry white wine - 1/2 cup
Parmesan cheese - 1/3 cup, grated
Salt
Pepper
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.
