Broth and Chicory risotto recipes from Italy
I love eating season’s vegetables and fruits so today I want to introduce you CHICORY RISOTTO recipe. It’s not so hard to do but it takes patience. Chicory is a typical vegetable of Veneto region, we have different kind named as the city that produce it: TREVISO, CHIOGGIA and VERONA. The one that suit best for our purpose is the one from Treviso with a not too bitter taste and long leaves. The other 2 will be good for a healty autumn salad! Let’s start with the ingredients:
BROTH: – 500 gr of beef muscle possibly with the bone – 1 fresh carrot – 1 celery stalk – 1 onion (if you like it, i don’t and I never use it) – 2 lt of natural water – a pressure cooker to cook your broth quick. Time: 1 hour if the beef is still freezed (Ialways use this timing) Difficulty:*
Remember, a good broth is one of the secrets for a good risotto. Don’t worry it’s super easy: add all the ingredients in you pressure cooker. Close it firmly and start to cook on the stove, use the high flame until the p.c. starts to “whistle” then turn the flame to low and cook for 1 hour.
While cooking your broth start preparing your risotto here’s the ingredients:
CHICORY RISOTTO – 2 chicoris – carnaroli rice (use 1/3 of a glass for each person) – butter – broth – salt – a bowl of fresh parmesan cheese – a wooden spoon – a tall pot
Rice portion for each person
Carnaroli Rice
Clean the chicory under fresh water, use the top of the leaves, the red one (use the rest for a salad). Put them in the pot and make them wither with a spoon of butter. Add the rice and let it absorb chicory taste.
Remeber to mix continuisly or your rice will stich to the pot. Now it’s time to add the broth start wit 3 ladles, add few salt, mix, mix, mix. Add some ladles until the rice will be cooked. It will take around 20 minutes, ehi don’t stop mixing!!! The risotto has to be dry enough, it’s not a soup! Melt with a spoon of butter and a little bowl of fresh parmesan cheese.
Buon appetito ^V^
Eleonora
japanlgh
Italy and Japan 