Risotto With Endive
|Chicken stock/Vegetable stock||1 1⁄2 Quart|
|Red treviso endive/Belgian endive||1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Risotto rice||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
1 Shred the endive.
2 Peel the onion and chop very finely.
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.
13 Serve hot.