red chicory risotto













4 servings

320 g. rice
2 tufts of red chicory
2 garlic cloves
1 cup of white wine
2 tablespoons of grana padamo cheese
1.5 l. broth (even made with cube)
2 tablespoons of extra virgin olive oil
20 g. butter


Shallow-fry in oil and butter one garlic clove but remove it before it gets brownish, add sliced chicory keeping aside the cores. Pour some white wine and let chicory fade. Add rice, blend, and add broth little by little until done. Before removing from heat add grated grana padano cheese and a bit of butter. Season with white pepper and serve. As ornament, put in the middle of dish the chicory cores. Notice that you can pour red wine instead of white wine so you’ll add color to your risotto.







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