Risotto alla trevisana

Time for preparation: 35 minutes
 

Ingredients for 4 people:
200 gr of red trevigian chicory;
350 gr of rice;
1 onion;
50 gr of butter;
3 spoons of olive oil;
2 spoons of grated Parmigiano cheese;
1 + 1/2 litre of stock.

Clean the chicory and wash it, then let it dry and cut it to reduce it in a little stripes. Mince the onion and the let it wither in hot oil nad butter and then put into the frying pan also the chicory. After 2/3 minutes, put into the frying pad also the rise and let it toast for some minutes.
Put into the frying pad also the hot stock slowly and let the rice to cook. When it is cooked "al dente" take the pan out of the fire and add the grated parmigiano and some salt.
Wait 2/3 minutes and serve.

A little advice:
If you like it, before to the stock you can add 1 glass of white dry wine, as Pinot grigio or Sauvignon.

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