Ingredients: (4 people)
300 GR. RICE ARBORIO
200 gr. Red chicory
EXTRA VIRGIN OLIVE OIL
1 onion
1 clove of garlic
1 cup white wine
75 gr. Mascarpone cheese
1LT. vegetable broth
150 GR. Grated Parmesan cheese
Salt
Chilli
2 leaves of basil
In a deep pan put a little ‘oil, onion and garlic finely sliced, and let them brown. Add the chicory cut into small pieces (keep a tablespoons raw :we ‘ll need it for the final preparation of the dish) and the basil leaves and let cook for a few minutes, basting with white wine. Add salt and chilli. Put the rice and adding the hot broth, cook (about 20 minutes, stirring all the time!). When the rice is cooked add the mascarpone and let the rice stand, covered, for 10 minutes before serving. In the meanwhile in a baking dish, prepare the strips of grated Parmigiano, put the cheese in waxed paper and cook at grill until it is golden. Let them cool and serve it with the risotto, with a tablespoon of raw chicory salad.