The risotto with chicory is my husband’s specialty. I must admit he prepares it really well, even better than me. He cooks it al dente, perfectly salted, and has the patience to stand by the stove and stir it constantly to prevent it from sticking to the pan, until it’s done cooking. Which is something we women sometimes unfortunately can’t do as we are busy doing multiple things at once, including cooking.
It’s a rather digestible recipe.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 7 oz Chicory (Use the tops)
- 3 tablespoons Extra virgin olive oil
- 2 Onions (Small)
- 1 glass White wine
- 4 cups Vegetable broth
Tools
- Pot
- Spoon (I use wooden ones)
- Ladle
Preparation
Prepare the vegetable broth with a liter of water and vegetables like carrot, onion, tomatoes, celery cooked. Or dissolve two tablespoons of powdered mix in hot water.
Clean the vegetables and take only the tender tops of the chicory. Wash and cut them into small pieces.
Place a pot on the stove with a little extra virgin olive oil, and then sauté the thinly sliced onion. Add the vegetables and rice, and after a few minutes, the white wine.
Wait for it to evaporate and pour in the broth gradually until the rice is cooked.
It will take about twenty minutes.Serve the white risotto with chicory hot on plates and add grated parmesan cheese at the end, only for those who want it.
White Risotto with Chicory and Bitter Flavor
Tips for the white risotto with chicory. Stick to the indicated doses without overdoing the chicory.
For cooking, preferably follow the instructions on the package.
As for the type of rice to choose, there is rice suitable for soups, rice salads, and also for risottos.
Also, come and take a peek on Pinterest of The Recovering Cook
