Red Chicory and Green Apple Risotto


  • 1 1/2 cups (320 gr.) of rice (Carnaroli or Vialone Nano)
  • olive oil and butter
  • 1 small chopped onion
  • 1/2 cup red wine
  • 1 medium head of shredded red chicory
  • 1 large Granny Smith apple peeled and chopped into small cubes
  • 5-6 cups of boiling vegetable broth
  • 1/4 cup of grated  parmesan cheese
  • Scraped curls of Raspadura cheese (optional)
  1. Saute’ the onion in a little oil until wilted.
  2. Add the rice and toast about a minute while stirring (this coats the rice and prevents subsequent mushiness).
  3. Add the wine and let it evaporate.
  4. Add the shredded chicory and sauté for a minute.
  5. Gradually add the broth mixing constantly in about 4 or 5 additions.
  6. About half way through cooking time add the chopped apples (that have been in the meantime sautéed separately  in a knob of butter until slightly tender).
  7. Continue adding broth and stirring for a total of 15-20 min.
  8. Add a knob of butter and the parmesan and mix (risotto should be all’onda – creamy and al’dente).
  9. If available top with a grating of Raspadura cheese curls.  About 4 servings.