- 300 g radicchio or endive leafs
- 320g rice for risotto
- a drop of white wine
- salt and pepper
- a knob of butter
- 1 vegetable stock cube
- olive oil
- 1 onion
- grated Parmesan
It’s Friday and for the joy of children the forecast here for the weekend is snow. For people who have to go to work every day it is less of a joy though as everything seems to stop here even shop deliveries are difficult.
As outside is getting increasingly colder I feel even more like cooking and eating nice food. Food is such a nice thing we have!
Yesterday for lunch I made this classic risotto, light and creamy and anyone can make it. A very easy dish with an interesting taste.
If you cannot find radicchio you can use endive instead which is like a little lettuce slightly bitter in taste similar to radicchio.
Chop the onion finely and stir fry it in a pan until translucent with a tbsp of olive oil.
Chop roughly the radicchio and add it to the pan with the onion and a drop of white wine.
Cook for a 3-4 minutes until the radicchio is soft
Add the rice and toast it for a couple of minutes stirring all the time then add some boiling water enough to cover the rice, add salt and pepper and the stock cube
Keep topping the water up as it dries out and cook according to packet instructions stirring all the time. Then switch the heat off and add a knob of butter stirring it well in.
Serve sprinkled with plenty of Parmesan.
Also I am entering this into “Made with Love Mondays” hosted by Javelin Warrior.