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Risotto all’indivia belga (Risotto with Belgian Endive)

Crafted with ease and taste in mind, this recipe is a great choice.

Total Time
30 mins
Course: Soup

Ingredients

  • 150 g 3/4 cup rice for risotto (see Notes)
  • 1/2 onion
  • 2-3 Belgian endives
  • A good hunk of butter and a drop of light oil
  • white wine
  • A pot of broth preferably homemade on the simmer
  • A few spoonfuls of heavy cream
  • 50 g 2 oz. Parmesan cheese

Instructions

    Cup of Yum
  1. After sweating some thinly sliced onion in butter and a bit of oil over gentle heat, add Belgian endive that has been trimmed, sliced down the middle and then thinly sliced across to produce a kind of chiffonade. Mix well and cover, allow the endive to braise with the onions until they are well reduced and have absorbed the flavors of the onion and butter. Do not allow them to brown.
  2. Uncover and raise the heat a bit, add your rice (see below) and proceed in the usual fashion for making a risotto, lightly 'toasting' the rice, then bathing it with a splash white wine and then adding a rich, home-made broth, one ladleful at a time, until the rice is just al dente. (If using a pressure cooker, add all the broth all at once.) Add a bit of cream just before the rice is done, then, off heat, proceed to mantecare with grated parmesan cheese and, if you want a really rich dish, a dab of sweet butter.