Risotto with chicory

In typical Veneto cookery, in particular among the typical Veronese dishes, risotto with chicory is a typical first course dish with a taste particularly suitable for winter atmospheres. You will need the following ingredients to prepare the Veronese risotto with chicory recipe.

First of all, wash the chicory well, dry it, and cut in pieces of about three centimetres each. Stew the finely chopped shallot in a non-stick frying pan, together with a pat of butter. Salt and cover with lid for a few minutes so that the shallot releases water to assist cooking. Remove the lid, wet with the glass of wine, and continue cooking on a moderate flame, until all the liquid has dried up. Separately heat 2 spoons of olive oil and pat of butter, without allowing to dry, pour the rice over it , and slightly toast it for a few minutes. At this point, while continuously stirring with the wooden spoon, slowly add some ladle-fulls of hot broth. When almost cooked, pour the wine and chicory sauce over it. Remove from the flame, whisk with the grated parmesan cheese, mix well and serve in individual dishes.

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