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)
Saute’ the onion in a little oil until wilted.
Add the rice and toast about a minute while stirring (this coats the rice and prevents subsequent mushiness).
Add the wine and let it evaporate.
Add the shredded chicory and sauté for a minute.
Gradually add the broth mixing constantly in about 4 or 5 additions.
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).
Continue adding broth and stirring for a total of 15-20 min.
Add a knob of butter and the parmesan and mix (risotto should be all’onda – creamy and al’dente).
If available top with a grating of Raspadura cheese curls. About 4 servings.
